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himalayan stir fry

(1 rating)
Recipe by
Tiffany Bannworth
Cape Coral, FL

The Himalaya has a vast variety of food taste from the more Nepali style to the Oriental Style. I love them both. Give this a try to wet the appetite. Then, we can move even farther into the more rural, yet exotic diet. Very healthy and tasty too!

(1 rating)
yield 6 -8
prep time 10 Min
cook time 30 Min

Ingredients For himalayan stir fry

  • 1 1/2 lb
    lamb or goat
  • 3 Tbsp
    sesame oil
  • 3 c
    beans sprouts, fresh
  • 2 c
    edamame, fresh without pod
  • 2 c
    gailan, chopped
  • 2 Tbsp
    soy sauce
  • 1 tsp
    azuki bean paste
  • 1 Tbsp
    garlic, chopped
  • 1 Tbsp
    ginger, pureed
  • 2 tsp
    oyster sauce
  • 2 Tbsp
    dark brown sugar or honey
  • 1
    salted duck egg, diced finely
  • 2 Tbsp
    sesame seeds, optional
  • 1 c
    red dal (lentils), previously boil, optional
  • 1 tsp
    mustard oil, drizzle atop before serving

How To Make himalayan stir fry

  • 1
    In a wok or large skillet, add sesame oil, seeds, and meat, giving a quick browning.
  • 2
    Then add the vegetables and cooked lentils. Giving a nice coating of the liquid in the pan.
  • 3
    Add the rest of the ingredients, save the duck egg and mustard oil.
  • 4
    Reduce heat and stir occasionally. Cook for maybe 20-25 minutes. The slower you cook the meat, the more tender it will be.
  • 5
    Add diced salted duck egg. Lightly stir in for about 5 minutes.
  • 6
    Serve with a light drizzle of mustard oil.

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