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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, baby corn--a mixture is great. | 2. Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side,. | 3. Slice meat in thin strips and marinade in the ginger, garlic and 1/2 tablespoon Soya sauce. | 4. Place the other ingredients in a cup, mixing the corn flour with enough water to mix when adding. | 5. Heat wok; add half of the oil. Stir fry the vegetables and place in warm oven. | 6. Add remainder of the oil to wok and quickly stir fry the meat for just a minute or two; add the liquid and stir until it thickens. | 7. Toss the vegetables in and quickly stir. | 8. Serve separately with noodles of your choice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
vegetable	4	cups		436.24	98.95200000000001	17.555999999999997	1.064
lamb	1		trimmed	1211.112	0.0	76.5677	97.9322
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
garlic clove	2		crushed	-	-	-	-
soya sauce	1 1/2	1/2		-	-	-	-
bird eye chile	2			-	-	-	-
sherry	1	tablespoon		-	-	-	-
oyster sauce	1	tablespoon		9.18	1.9656	0.243	0.045
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
water	2	tablespoons		0.0	0.0	0.0	0.0
cornflour	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.