Lamb Stir-Fry

Recipe Ingredients

1 lb	454g / 16oz	Sirloin of lamb - fat removed,
		And thinly sliced
		Marinade
2 tablespoons	30ml	Fresh lemon juice
1 tablespoon	15ml	Finely-minced fresh ginger
2		Garlic cloves - minced
2 tablespoons	30ml	Low-sodium soy sauce
1 tablespoon	15ml	Egg white (large)
2 tablespoons	30ml	Cornstarch
1/8 teaspoon	0.6ml	Crushed red pepper flakes - (to 1/4) - optional
		Vegetables and Rice
2 cups	320g / 11oz	Instant rice - cooked in an equal
		Amount of water according to package
		Directions
		Vegetable oil cooking spray - as needed
1		Garlic clove - minced
2		Scallions, white part and 3" green - thinly sliced
4 oz	113g	Sliced mushrooms
6 oz	170g	Snow peas - strings removed
2 tablespoons	30ml	Dry sherry
		= (or Chinese cooking wine)
1/2 cup	118ml	Low-sodium canned beef broth - fat removed
6 oz	170g	Mung bean sprouts
1/4 teaspoon	1.3ml	Sesame oil
		Fresh cilantro sprigs - chopped

Recipe Instructions

Place the lamb in a shallow dish. In a small measuring cup, combine the marinade ingredients, whisking until well combined. Pour over lamb, stir, and set aside while you prepare the vegetables and remaining ingredients.

Prepare the rice and set aside. Keep warm.

Spray a large nonstick skillet or wok with the cooking spray; place over high heat until pan sizzles when tested with a few drops of water. Add the garlic, scallions, and the lamb with marinade. Stir-fry for 2 minutes until lamb is browned.

Add the mushrooms and snow peas. Stir-fry for 1 minute. Add the sherry and beef broth; stir until sauce thickens.

Just before serving, stir in the bean sprouts and sesame oil. Stir-fry for 1 minute.

Divide the rice between 4 plates (we like to use large shallow soup or pasta bowls) and top with 1/4 of the lamb-vegetable mix. Garnish with chopped cilantro. Serve immediately.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Lean Meat, 3 Carbohydrate (3 Bread/Starch), 1 Vegetable.

Nutrition Facts: 412 calories (14% calories from fat), 32 g protein, 7 g total fat (2,8 g saturated fat), 53 g carbohydrate, 3 g dietary fiber, 75 mg cholesterol, 406 mg sodium.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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