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Mongolian Lamb

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2251.6376
Energy (kCal)10323.5907
Carbohydrates (g)26.7629
Total fats (g)68.2079
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine first 5 ingredients in a bowl add lamb, cover and refrigerate for at least 2 hours. Thinly slice capsicum, carrot and broccoli stem. | 2. Stir fry meat in batches for approximately a minute to seal(clean wok after each batch). | 3. Stir fry ginger and veges for a couple of minutes, return lamb and add oyster sauce and chicken stock. | 4. Blend arrowroot with water to make a paste and when the stock comes to the boil stir it in and continue gently stirring until sauce thickens. | 5. Serve and sprinkle with sesame seeds. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 sliced 10086.6667 0.0 2244.0 56.6667
    soy sauce 1 tablespoon 8.48 0.7888 1.3024 0.0912
    chinese rice wine 1 tablespoon 10086.6667 0.0 2244.0 56.6667
    sesame oil 2 teaspoons 79.56 0.0 0.0 9.0
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    lamb tenderloin 400 sliced 10086.6667 0.0 2244.0 56.6667
    peanut oil - - - -
    onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    red capsicum 1/2 10086.6667 0.0 2244.0 56.6667
    carrot 1 20.5 4.79 0.465 0.12
    broccoli stem 1 peeled 10086.6667 0.0 2244.0 56.6667
    ginger 1 tablespoon julienned 4.8 1.0662 0.1092 0.045
    oyster sauce 1 tablespoon 9.18 1.9656 0.243 0.045
    arrowroot 2 teaspoons 3.25 0.6695 0.212 0.01
    chicken stock 3/4 cup 64.8 6.354 4.5360000000000005 2.16
    sesame seed - - - -

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



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