Mandarin and lamb stir-fry


  • 1½ tablespoons salt–reduced soy sauce
  • 1 teaspoon ground coriander
  • 2 teaspoons finely grated mandarin zest
  • ½ teaspoon sugar
  • 1 pinch cayenne pepper
  • 500 g (1 lb) boneless leg of lamb, trimmed and thinly sliced
  • 2 teaspoons vegetable oil
  • 1 red capsicum (bell pepper), halved, seeded and chopped
  • 3 cloves garlic, crushed
  • 4 spring onions (scallions), thinly sliced
  • ½ cup (125 ml) salt–reduced chicken stock
  • 2 teaspoons cornflour (cornstarch)
  • 4 mandarins, peeled, separated into segments, halved and seeded
  • 2 tablespoons fresh coriander (cilantro) leaves


  1. Combine the soy sauce, ground coriander, mandarin zest, sugar and cayenne pepper in a large bowl.
  2. Add the lamb and toss well to coat.
  3. Heat 1 teaspoon of the vegetable oil in a wok or large non–stick frying pan over medium–high heat.
  4. Add the lamb and stir–fry, in batches, for 2 minutes, or until lightly browned.
  5. Remove the lamb to a plate.
  6. Reduce the heat to medium, add the remaining oil, capsicum, garlic and spring onions, and stir–fry for 4 minutes.
  7. Combine the stock and cornflour in a small bowl.
  8. Add to the wok and bring to the boil.
  9. Return the lamb to the wok, add the mandarin segments and cook for 1 minute, or until the sauce has thickened slightly.
  10. Divide among serving bowls and serve immediately with the coriander sprinkled on top.

Serves 4
Preparation: 25 minutes
Cooking: 10 minutes


Source: Low Fat No Fat Asian Cooking
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