20 Oct Kung Pao Lamb
Our Kung Pao Lamb packs a punch with its chilli, ginger and garlic kick. Fragrant and bright, this stir fry is full of Asian flavours and a great addition to your Autumn menu.
As well as protein, lamb contains key vitamins and minerals that reduce tiredness and fatigue, while chilli and red capsicum add antioxidants, vitamin A, C and B6. Kung Pao Wow!
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| Ingredients | Prep | Unit | Serve 30 | Allergens |
|---|---|---|---|---|
| Peanut Oil | ml | 225 | Peanut | |
| Lamb, Stir Fry Strips | Thinly slice | kg | 3.7 | |
| Onion, Red | Cut into wedges | g | 550 | |
| Capsicum, Red | Thinly slice | g | 900 | |
| Peanut, Unsalted | g | 470 | Peanut | |
| Garlic | Crushed | g | 75 | |
| Chilli, Red | Crushed | g | 75 | |
| Ginger | Crushed | g | 75 | |
| Chicken Stock | ml | 700 | Wheat gluten (gliadin) | |
| Oyster Sauce | ml | 225 | Fish, Gluten (in wheat, oats, rye and barley),Wheat gluten (gliadin), Soya, Sulphur dioxide and sulphites, | |
| Hoi sin Sauce | ml | 113 | Sesame seed, Soya,Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin), Fish | |
| Cornflour | g | 113 | Sulphur dioxide and sulphites |
|
| Shallot | Thinly slice | kg | 1.8 | |
| Rice, White Long Grain | kg | 1.9 |
| Accompaniment | Prep | Unit | Serve 30 | Allergens |
|---|---|---|---|---|
| Chilli, Red | Crushed | g | 60 | |
| Hoi sin Sauce | ml | 300 | Sesame seed, Soya,Gluten (in wheat, oats, rye and barley), Wheat gluten (gliadin), Fish |
Method
- Cook rice according to packet instructions. Set aside and keep warm.
- Heat a wok or frying pan over high heat. Add half the oil and heat until just smoking. Stir-fry one-third of the lamb for 30 seconds or until browned. Transfer to a plate. Repeat, in 2 more batches, with remaining lamb, reheating the wok between batches.
- Add the remaining oil and heat over high heat. Stir-fry the onion and capsicum for 5 minutes or until the onion softens. Add the peanuts, garlic, chilli and ginger and stir-fry for 30 seconds or until peanuts are golden.
- Combine stock, oyster sauce, hoisin sauce and cornflour in a small jug. Add the stock mixture and lamb to the wok. Bring to the boil. Cook, stirring, for 2 minutes or until the sauce thickens. Stir in the shallot.
- Serve with rice and extra crushed chilli and hoisin sauce.