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If you are unsure whether this Lamb Stir-Fry recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| "A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." | | ~ 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) | |
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Lamb Recipes
Lamb Stir-Fry Recipe
Recipe Ingredients:
1 lb sirloin of lamb, fat removed, and thinly sliced === MARINADE === 2 tbsp fresh lemon juice 1 tbsp finely-minced fresh ginger 2 garlic cloves, minced 2 tbsp low-sodium soy sauce 1 large egg white 2 tbsp cornstarch 1/8 tsp crushed red pepper flakes - (to 1/4), optional === VEGETABLES AND RICE === 2 cups instant rice, cooked in an equal amount of water according to package directions Vegetable oil cooking spray, as needed 1 garlic clove, minced 2 scallions, white part and 3" green, thinly sliced 4 oz sliced mushrooms 6 oz snow peas, strings removed 2 tbsp dry sherry = (or Chinese cooking wine) 1/2 cup low-sodium canned beef broth, fat removed 6 oz mung bean sprouts 1/4 tsp sesame oil Fresh cilantro sprigs, chopped
Recipe Instructions:
Place the lamb in a shallow dish. In a small measuring cup, combine the marinade ingredients, whisking until well combined. Pour over lamb, stir, and set aside while you prepare the vegetables and remaining ingredients.
Prepare the rice and set aside. Keep warm.
Spray a large nonstick skillet or wok with the cooking spray; place over high heat until pan sizzles when tested with a few drops of water. Add the garlic, scallions, and the lamb with marinade. Stir-fry for 2 minutes until lamb is browned.
Add the mushrooms and snow peas. Stir-fry for 1 minute. Add the sherry and beef broth; stir until sauce thickens.
Just before serving, stir in the bean sprouts and sesame oil. Stir-fry for 1 minute.
Divide the rice between 4 plates (we like to use large shallow soup or pasta bowls) and top with 1/4 of the lamb-vegetable mix. Garnish with chopped cilantro. Serve immediately.
This recipe yields 4 servings.
Exchanges Per Serving: 3 Lean Meat, 3 Carbohydrate (3 Bread/Starch), 1 Vegetable.
Nutrition Facts: 412 calories (14% calories from fat), 32 g protein, 7 g total fat (2,8 g saturated fat), 53 g carbohydrate, 3 g dietary fiber, 75 mg cholesterol, 406 mg sodium.
Source: "Diabetic Recipes at http://www.diabetic-recipes.com" S(Formatted for MC6): "09-09-2002 by Joe Comiskey - jcomiskey@krypto.net" Copyright: "© Diabetic-Lifestyle, 2001"
Servings: 4
| When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress | | ~ Gelett Burgess, 'Look Eleven Years Younger' (1937). |
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Important Note: This Lamb Stir-Fry
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Lamb Stir-Fry recipe is located in our Lamb Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Lamb Stir-Fry Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |