himalayan stir fry
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!
prep time
10 Min
cook time
30 Min
method
---
yield
6-8 serving(s)
Ingredients
- 1 1/2 pounds lamb or goat
- 3 tablespoons sesame oil
- 3 cups beans sprouts, fresh
- 2 cups edamame, fresh without pod
- 2 cups gailan, chopped
- 2 tablespoons soy sauce
- 1 teaspoon azuki bean paste
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, pureed
- 2 teaspoons oyster sauce
- 2 tablespoons dark brown sugar or honey
- 1 - salted duck egg, diced finely
- 2 tablespoons sesame seeds, optional
- 1 cup red dal (lentils), previously boil, optional
- 1 teaspoon mustard oil, drizzle atop before serving
How To Make himalayan stir fry
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Step 1In a wok or large skillet, add sesame oil, seeds, and meat, giving a quick browning.
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Step 2Then add the vegetables and cooked lentils. Giving a nice coating of the liquid in the pan.
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Step 3Add the rest of the ingredients, save the duck egg and mustard oil.
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Step 4Reduce heat and stir occasionally. Cook for maybe 20-25 minutes. The slower you cook the meat, the more tender it will be.
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Step 5Add diced salted duck egg. Lightly stir in for about 5 minutes. -
Step 6Serve with a light drizzle of mustard oil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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