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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.
- 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
- Rub the lamb pieces with a little soy sauce and olive oil, just to ensure they are covered.
- 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.
- Remove cooked lamb from wok and set aside, somewhere warm (oven).
- Add a little more olive oil to the work and add garlic and ginger.
- Stir fry for 1 minute and then add the chicken stock.
- 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.
- Add baby spinach and bok choi and stir fry until wilted.
- Add chilli, lime juice and 1 tablespoon of the soy (or tamari) sauce and stir fry for 1 more minute.
- Meanwhile, cook the rice noodles in boiling, salted water.
- When rice noodles are cooked, place equal portions in 4 serving bowls.
- Top with vegetable mixture, lamb and any lamb juices.
- Sprinkle over the top with the sliced spring onions, coriander and cashews and serve hot.
|Nutrition Information||Amount||% Daily
|Calories from fat||180||13.2%|
|Total fat||20 g||29.5%|
|Saturated fat||5.4 g||28.1%|
|Dietary fibre||3.4 g||11.3%|
These are approximate values.
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