- 6 ½ Heaped Spoonfuls Tablespoons (260g) White Rice
- Leg Or Fillet (350g) Lamb
- 3 Tablespoons (30g) Vegetable Oil
- 2 Medium Sized (300g) Red Onions
- 1 (3g) Garlic Clove
- 5 Spears (225g) Broccoli
- ½ Pack (100g) Sugar Snap Peas
- 3 Tablespoons (45g) Sweet Chilli Sauce
- 1 Tablespoons (15g) Soy Sauce
- 1 Thumb Sized Piece (10g) Root Ginger
- 2 Tablespoons (30g) Water
Always check the label of each ingredient for allergy warnings.
Please note the cost per serving may now be slightly higher due to rising prices in supermarkets.
- Cut the lamb into thin strips.
- Peel the red onions, garlic and ginger. Slice the red onions and finely chop the garlic and ginger. You can grate the ginger if you have a grater.
- Wash and cut the broccoli into bite sized pieces. Wash and halve the sugar snap peas lengthwise.
- Cook the rice according to the manufacturer’s instructions.
- While the rice is cooking, stir-fry the lamb in 1 tablespoon of oil in a wok or frying pan for 2-3 minutes. Transfer the meat onto a plate when brown.
- Heat the rest of the oil in the wok or frying pan and gently stir-fry the onions for 4-5 minutes to soften them.
- Turn up the heat and add the broccoli, sugar snap peas and garlic. Stir-fry until nearly tender, but crisp to the bite.
- Return the meat and any juices to the wok or frying pan. Add the chilli sauce, soy sauce, ginger and water. Stir until all meat and vegetables are coated and the meat is hot. Serve hot with the rice.
Cost Saver Tips
If you've got any veg left in the fridge, you can use it up in this stir-fry. And it doesn’t have to be lamb you use – mix it up and try chicken or turkey instead.
Tips for Kids
Chop vegetables into small pieces.
Based on a single serving of 412g (% of an adult's reference intake)
559 kcals (28%)
2,349 kJ (28%)
6 g (30%)
Nutrition labels on the front of packaging
- Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
- Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
- The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
- The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
- The more greens on the label, the healthier the choice
- Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
- Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.
Food shopping tips
If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.