Mandarin and Lamb Stir Fry
Mandarins are easy to peel and nutritious, making them a healthy fast food and ideal for a school lunch box treat.
But you can also use them in the kitchen to create delicious dinners, like this tasty mandarin and lamb stir-fry.
Mandarin & Lamb Stir-Fry
Preparation: 25 minutes
Cooking: 10 minutes
1 12 tablespoons reduced-salt soy sauce
1 teaspoon ground coriander
2 teaspoons grated mandarin zest
12 teaspoon sugar
500g well-trimmed boneless leg of lamb, cut into 1cm strips
2 teaspoons vegetable oil
1 red capsicum, cut into 1cm squares
3 cloves garlic, crushed
4 spring onions, thinly sliced
12 cup chicken stock
2 teaspoons cornflour
4 mandarins, peeled, separated into segments, halved and seeded
12 fresh coriander leaves
4 spring onion spirals
Combine the soy sauce, ground coriander, mandarin zest, sugar and a pinch of cayenne pepper in a medium bowl. Add the lamb, tossing well to coat.
Heat 1 teaspoon of the oil in a large nonstick frying pan over moderately high heat. Add the lamb and stir-fry for 2 minutes or until lightly browned. Transfer the lamb to a plate with a slotted spoon. Reduce the heat to moderate, add the remaining oil, the capsicum, garlic and spring onions, and stir-fry for 4 minutes or until the capsicum is crisp-tender.
Whisk the stock into the cornflour in a small bowl. Add to the pan and bring to the boil. Return the lamb to the pan, add the mandarins and cook for 1 minute or until the sauce is slightly thickened. Garnish with the coriander leaves and spring onion spirals.
Nutrients per serving:
Kilojoules 1079; Fibre 2g; Protein 30g; Carbohydrate 11g; Saturated Fat 4g; Total Fat 11g; Cholesterol 85mg