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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Heat a wok until very hot. Add half the oil and swirl to coat wok. Stir-fry lamb in batches for 2-3 minutes or until browned. Remove from wok and set aside.
2 Reheat wok. Add the remaining oil and stir-fry garlic, spring onions and capsicum for 2 minutes. Remove from wok. Set aside.
3 In a small bowl combine sauces and cornflour with water. Add to wok. Bring to the boil. Reduce heat and simmer for 3-4 minutes or until sauce thickens.
4 Return lamb, with any juices, to wok. Add onion mixture to wok. Toss to coat with sauce. Serve on rice and sprinkle with sesame seeds.
Calories 461 cal
Kilojoules 1930 kJ
Total fat 12 g
Saturated fat 4 g
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