Once you’ve prepped all the ingredients, this dish is super-quick to throw together. Gai lan or Chinese broccoli can be found at Asian grocers and supermarkets, but use broccolini if need be.
Serves: 4
INGREDIENTS
600 grams boneless lamb leg steaks, fat removed and thinly sliced
1 tablespoon peanut oil
1 tablespoon cumin seeds
3 cloves garlic, thinly sliced
1 tablespoon grated fresh ginger
¼ cup coriander stalks, finely chopped
2 bunches gai lan, chopped
2 green capsicums, stalk and membrane removed, chopped
2 spring onions, sliced
1 tablespoon soy sauce
1 tablespoon caster sugar
To serve
Chilli oil; sticky white rice
METHOD
Heat the peanut oil in a wok or large non-stick sauté pan. Add the cumin seeds, garlic, ginger and coriander stalks and fry for 2-3 minutes or until aromatic.
Add the lamb and fry until browned but not cooked through. Remove from pan and add the gai lan, capsicum and spring onions; fry until soft. Return the lamb to the pan along with the soy sauce and caster sugar. Fry for 2 minutes or until well combined.
To serve: Serve on white rice and drizzle with chilli oil.
The Hungry Cook
Olivia Galletly is a passionate home cook based north of Auckland, with a penchant for inexpensive, seasonal, feel-good food. To enjoy Olivia's backlog of reimagined casual-cool fare, visit her blog The Hungry Cook.
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