Free Healthy Recipe - Mushroom, Lamb and Broccoli Rappa Stir Fry

Dairy free, Low fat, Low sugar

As we move into the cooler months of Autumn, warmer cooking methods such as stir fries and roasts are good options. When making this recipe make sure to use preservative free oyster sauce.

Recipe supplied by The Australian Mushroom Growers Association.

Ingredients

2 tbsp shoyu

2 tbsp oyster sauce

2 tbsp honey

300 grams lamb fillet, thinly sliced

2 tbsp sesame oil

1 brown onion cut into wedges

1 bunch broccoli rappa, washed and chopped

1 red capsicum deseeded and thinly sliced

Method

Combine shoyu, oyster sauce and honey in a medium bowl. Add lamb and toss well to coat. Put in the fridge to marinate for 10 minutes. Drain, reserving the marinade.

Heat a wok over high heat. Add 3 tsp oil and heat until hot. Add half the lamb and stir-fry for 1 minute or until brown. Remove to a plate, cover and keep warm. Repeat using 3 tsp oil and remaining lamb.

Add remaining oil to wok and heat over high heat until hot. Add onion and stir-fry for 1- 2 minutes. Add mushrooms and broccoli rappa and stir-fry for 1-2 minutes.

Add capsicum, reserved marinade and lamb and stir-fry for 2 minutes or until capsicum is tender. Serve with steamed basmati rice or freekeh.

Makes 4 servings

Prep Time:	15 mins
Cooking Time:	15 mins
Ready in:	30 mins
Suitable for:
Dinner

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Nutritional Information - Per Serve
Kj	1326 kj
Calories	317 kcal
Fat	14.9 g
Saturated Fat	3.9 g
Total Carbohydrate	17.7 g
Total Protein	26.4 g
Fibre	3.8 g

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