Xinjiang-Style Lamb and Green Pepper Stir-Fry with Black Vinegar
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 400 g lamb neck fillet, sliced
- 2 green pepper, sliced
- 3 garlic cloves
- 1 tbsp chinese black vinegar
- 1 tbsp light soy sauce
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 327 kcal
- Protein
- 19.2 g
- Carbohydrate
- 3.2 g
- of which sugars
- 2 g
- Fat
- 25.9 g
- of which saturates
- 10.2 g
- Fibre
- 1.4 g
- Salt
- 0.84 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok until very hot and stir-fry the lamb for 2 minutes, until just browned, then lift out.
- 2
Add the garlic and green peppers and stir-fry for 3 minutes, until just softened.
- 3
Return the lamb to the wok with the chinese black vinegar and light soy sauce.
- 4
Toss everything together for 1 minute, until the lamb is cooked through with no pink remaining.
- 5
Serve immediately with steamed rice.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.