Recipe posted on: 3 August 2010

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
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Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

A delicious prawn recipe with a tomato-based sauce. The basmati rice is spiced and perfectly complements the prawns. This recipe is gluten-free, low in calories, rich in protein and is nutritious.

Ingredients

• 600g lamp chump chops (no bones), sliced into 2cm slices
• 125ml chicken stock
• 5 spring onions, cut into 5cm pieces
• 1 bunch broccoli, broken into small florets
• 1 bunch baby spinach
• 1 bunch bok choi
• 1 bunch broccolini, trimmed and halved crosswise
• 1 red capsicum, sliced and cut in 5cm pieces
• 1/3 cup fresh coriander
• 1/4 cup cashews roasted and coarsely chopped
• 1 large fresh chilli, sliced
• 2 Tbsp fresh lime juice
• 125g rice vermicelli noodles, cooked
• 2 cloves garlic, finely chopped
• 2 Tspn grated fresh ginger
• 1 Tspn sesame oil
• Soy sauce, or wheat-free tamari
• Extra virgin, cold pressed olive oil

Method

1. Rub the lamb pieces with a little soy sauce and olive oil, just to ensure they are covered.
2. Heat 1 tablespoon of the olive oil in a wok and stir fry lamb over high heat in batches until all of it is cooked.
3. Remove cooked lamb from wok and set aside, somewhere warm (oven).
4. Add a little more olive oil to the work and add garlic and ginger.
5. Stir fry for 1 minute and then add the chicken stock.
6. Add the broccoli stems, floret, capsicum and broccolini, stir fry for 30 seconds and then cover and cook over a low heat for about 1 minutes.
7. Add baby spinach and bok choi and stir fry until wilted.
8. Add chilli, lime juice and 1 tablespoon of the soy (or tamari) sauce and stir fry for 1 more minute.
9. Meanwhile, cook the rice noodles in boiling, salted water.
10. When rice noodles are cooked, place equal portions in 4 serving bowls.
11. Top with vegetable mixture, lamb and any lamb juices.
12. Sprinkle over the top with the sliced spring onions, coriander and cashews and serve hot.