Spa Cuisine Thailand - Stir-fried Lamb chops with oyster sauce

Stir-fried Lamb chops with oyster sauce

Method

In a heavy wok, stir-fry garlic using vegetable stock. Once fragrant, add miso paste, oyster sauce, honey and unsweetened black soy sauce. Add lamb and stir-fry for 3-4 minutes, or until half cooked, and add bok choy leaves and cooked straw mushrooms. Once bok choy is soft and lamb is well cooked, sprinkle with spring onions, red chilli and ground white pepper. Remove from heat and serve with brown rice.

Nutrients Per Serving

Kilocalories 235.75 kcal
Protein 22.84 g
Carbohydrate 22.19 g
Fat, Total 22.19 g

Spa Cuisine recipe - Main Course

Ingredients

  • 8 garlic cloves, chopped
  • 400 ml vegetable stock
  • 4 Tbsp miso paste
  • 4 Tbsp oyster sauce
  • 2 Tbsp honey
  • 1 Tbsp unsweetened black soy sauce
  • 400 g lamb chops, trimmed of fat and
    cut into bite-size pieces
  • 240 g bok choy, leave trimmed
  • 200 g straw mushrooms, boiled for 2 minutes and drained
  • 3 spring onions cut into 5 cm (2 inch) lengths
  • 1 red chilli, seeded and finely sliced
  • pinch of ground white pepper

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