Himalayan Stir Fry

Tiffany Bannworth


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 vote

10 Min
30 Min


  • 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.

Printable Recipe Card

About Himalayan Stir Fry

Course/Dish: Other Main Dishes
Regional Style: Asian
Other Tag: Healthy

Show 4 Comments & Reviews

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