recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 51

MONDAY ...........................................$14.00

Mongolian Lamb Stir-fry

TUESDAY ..........................................$14.00

Sesame-crusted Pork

& Noodles

WEDNESDAY.................................. $13.40

Asparagus, Corn & Cheese Frittata

THURSDAY ........................................ $13.60

Pork Larb in Lettuce Cups

FRIDAY .................................................. $13.40

French-style Fish & Vegie Bake

★★★★★★★★★★★★★★★★

TOTAL $68.40

★★★★★★★★★★★★★★★★

SAVING YOU MONEY @ THE CHECKOUT

★★★★★★★★★★★★★★★★

DINNERS FOR 4

★★★★★★★★★★★★★★★★

BUDGET MEAL

PLANNER

WEEK 4

All recipes in this week’s planner are on the

table in 30 minutes or less, feature nutrition

counts and cost from just $3.35 a serve

weekday cooking

Mongolian Lamb

Stir-fry

SERVES 4 PREP 15 minutes

COOK 10 minutes NUTRITION

2356kJ; 28g fat (15g sat); 12g protein;

39g carbohydrate; 10g fibre a serve

COST $3.50 a serve

500g lamb mince

¼ cup rice wine vinegar

1 tablespoon light soy sauce

1 tablespoon cornflour

2 teaspoons minced ginger

2 cloves garlic, crushed

1 teaspoon sesame oil

2 teaspoons vegetable or peanut oil

2 tablespoons hoisin sauce

1 red capsicum, finely chopped

1 carrot, cut into matchsticks

½ wombok (Chinese cabbage),

finely shredded

6 green onions, shredded

3 cups cooked jasmine rice, to serve

1 Combine mince, vinegar, soy sauce,

cornflour, ginger, garlic and sesame oil

in a large bowl.

2 Heat a wok or large frying pan over

high heat. Add oil; swirl to coat. Stir-fry

mince mixture, breaking up lumps,

for 4 minutes or until browned. Add

the hoisin sauce; stir-fry for 1 minute

to combine.

3 Add capsicum and carrot to wok;

stir-fry for 1 minute or until tender.

Add cabbage and half the green onion;

stir-fry for 1 minute or until just wilted.

Sprinkle with remaining green onion.

Serve with rice.

MONDAY BUDGET TIPS

Reduce lamb

mince to 350g.

Serve topped

with a fried egg