Kung Pao Lamb

Try this take on a famous Chinese dish which uses tender lamb and capsicum.

The ingredient of Kung Pao Lamb

• 2 tablespoons peanut oil
• 500g lamb leg steaks thinly sliced
• 1 red onion halved cut into thin wedges
• 1 red capsicum seeded thinly sliced
• 80g 1 2 cup roasted unsalted peanuts
• 2 garlic cloves crushed
• 2 teaspoons crushed chilli
• 2 teaspoons finely grated fresh ginger
• 185ml 3 4 cup massel salt reduced chicken style liquid stock
• 2 tablespoons oyster sauce
• 1 1 2 tablespoons hoisin sauce
• 1 tablespoon cornflour
• 6 shallots trimmed thinly sliced diagonally
• steamed white rice to serve
• crushed chilli extra to serve
• hoisin sauce extra to serve

The Instruction of kung pao lamb

• heat a wok or frying pan over high heat add half the oil and heat until just smoking stir fry one third of the lamb for 30 seconds or until browned transfer to a plate repeat in 2 more batches with remaining lamb reheating the wok between batches
• add the remaining oil and heat over high heat stir fry the onion and capsicum for 5 minutes or until the onion softens add the peanuts garlic chilli and ginger and stir fry for 30 seconds or until peanuts are golden
• combine stock oyster sauce hoisin sauce and cornflour in a small jug add the stock mixture and lamb to the wok bring to the boil cook stirring for 2 minutes or until the sauce thickens stir in the shallot serve with rice and extra crushed chilli and hoisin sauce

Nutritions of Kung Pao Lamb

calories: 593 915 calories
calories: 23 grams fat
calories: 4 5 grams saturated fat
calories: 56 grams carbohydrates
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calories: 40 grams protein
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