Ingredients (10 portions)PreparationAdvance Preparation
Prepare and trim the lamb, removing any excess fat and gristle. Heat the service plates
Method
1. Place the lamb in a suitable dish, brush all over with the garlic to add seasoning and flavour.
2. Decant the required amount of sauce into a measuring jug, cover, label and refrigerate if not required for immediate use.
3. Heat the oil in a suitable frying pan. Add lamb strips and stir-fry rapidly for 2-3 minutes until golden brown.
2. Add the prepared vegetables, stir fry for an additional 2-3 minutes.
3. Reduce the heat, add the Hoi sin sauce and bring to the boil. The consistency can be adjusted by adding a little Chinese wine, water or stock.
4. Serve centre of plate piping hot over noodles or rice.
Handy hint
If a stronger flavour is required marinade the lamb in garlic paste for and hour before cooking. Can be served with fresh tomato salsa and a green salad.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Typical Nutrient Values per Serving
Men Women % of an adults GDA*
Calories (kcal) 307 2500 2000 15%
Sugars (g) 23.7 120 90 26%
Fat (g) 12.8 95 70 18%
Saturated Fat (g) 0.6 30 20 3%
Salt (g) 1.76 6 6 29% CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refriger
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