From ilyce@tpg.com.au Mon Nov 5 11:56:12 2001 Date: 5 Nov 2001 03:14:07 GMT From: Karen Newsgroups: rec.food.recipes Subject: Spicy Szechuan Lamb Stir-Fry Followup-To: rec.food.cooking * Exported from MasterCook * Spicy Szechuan Lamb Stir-Fry Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : 101 Weekly Recipe Group 101Weekly@yahoogroups.com by Karen Jason & Jessica Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 750 g lamb fillets -- thinly sliced 2 tablespoons peanut oil 2 tablespoons black bean sauce 1 clove garlic -- crushed 2 tablespoons Chinese Szechuan Seasoning 150 g snake beans -- halved 150 g butter beans 3 baby bok choy -- (400g) trimmed 1 bunch Chinese broccoli -- (300g) Combine lamb, half the oil, sauce, garlic and seasoning in bowl. Heat remaining oil in wok or large pan; stir-fry lamb mixture, in batches, until browned and tender. Add beans, stir-fry until tender. Add bok choy and chopped broccoli, stir-fry until wilted. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 688 Calories; 30g Fat (38.4% calories from fat); 30g Protein; 80g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 468mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 0 Vegetable; 5 1/2 Fat. NOTES : We used McCormick's Chinese Szechuan Seasoning in this recipe, which is best made just before serving. Not suitable to freeze Not suitable to microwave Per serve: 17g fat; 1585kJ Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Want to contact Karen? Email ilyce@tpg.com.au or firecatilyce@aol.com Into cooking? Ask Karen about 101Weekly Recipes Want to find Karen on Amazon? http://www.amazon.com/exec/obidos/wishlist/38SWC2EM6XFR5/ref=wl_em_to?add-fav=1 -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.