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
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


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