Mandarin and lamb stir-fry | Reader's Digest Australia
In this lamb stir–fry dish, mandarin adds a special touch!
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Cooking tools:
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- Serving bowl
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Ingredients
- 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
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