Variations: For a pork and pear stir-fry, use 350 grams lean pork. Instead of zucchini, quarter and slice 2 firm but ripe pears, preferably red-skinned; add them after the potatoes, at the same time as the scallions. For a vegetarian stir-fry, replace the lamb with 350 grams firm tofu (preferably smoked), cut into bite-sized cubes. Marinate the tofu in a mixture of 2 teaspoons sesame oil, 1 tablespoon salt-reduced soy sauce, 1 tablespoon mirin or sherry, 1 crushed garlic clove and 1 tablespoon finely chopped fresh ginger.
Cook’s tip: If time permits, marinate the lamb for 2-3 hours to intensify the flavour.
Each serving: 28 g protein, 22 g fat of which 4.5 g saturates, 32 g carbohydrate, 7.5 g fibre, 451 Calories