Chinese Lamb and Veggie Stir-Fry with Brown Rice

Chinese Lamb and Veggie Stir-Fry with Brown Rice

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, June 18, 2017.

Quick and easy lamb stir-fry with Chinese flavours.


Ingredients

BROWN RICE

  • 1 cup brown rice
  • 1¼ cups water

CHINESE LAMB AND VEGGIE STIR-FRY

  • 300g lamb leg steaks (at room temperature)
  • 1½ teaspoons cornflour
  • ½ brown onion, thinly sliced
  • ½ carrot, cut in half lengthways and thinly sliced on an angle
  • ¼ cabbage, thinly sliced until you have about 2 cups worth
  • ½ baby bok choy, end trimmed 1cm, rinsed and thinly sliced
  • 100g Chinese lamb sauce

TO SERVE

  • 2 tablespoons coriander leaves and stalks, roughly chopped

Steps

  1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. While rice cooks, pat lamb dry with paper towels and dice 2cm. Toss with cornflour in a shallow bowl and season with salt and pepper.
  3. When rice has 10 minutes remaining, heat a drizzle of oil in a medium fry-pan on high heat. Cook lamb for about 2 minutes, turning on all sides, until browned. Remove from pan and set aside, covered, to keep warm.
  4. Wipe pan clean with paper towels and return to medium-high heat with a drizzle of oil. Stir-fry onion with a pinch of salt for 1-2 minutes, until softened.
  5. Add carrot and cabbage and cook for about 4 minutes, until just tender. Add bok choy, Chinese lamb sauce and lamb, along with any resting juices to pan and toss to combine. Cook for a further 1 minute, until sauce begins to thicken and lamb is warmed through. Season with pepper.
  6. spoon ¾ cup of brown rice into each bowl and top with Chinese lamb and veggie stir-fry. Garnish with coriander.

Nutritional Information

Energy 1813 kj
433 kcal
Protein 32.0g
Carbohydrate 52.1g
Fat 10.3g