Chinese Lamb & Broccoli Stir-Fry
with Carrot & Jasmine Rice
- Gluten
- Molluscs
- Wheat
- Soy
- Sesame
- Gluten
- May contain traces of allergens
We love a tender bit of broccoli in our lamb stir-fry and we hope you’ll agree that it lends the perfect veggie touch to this one. We can’t forget the crunch of the crispy shallots because all these elements together help to make a stir-fry we simply adore. This recipe is under 650kcal per serving.
Ingredients
1 packet
Jasmine rice
250 g
Lamb Mince
1
Broccoli
1
Carrot
2
Garlic
1
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy)
Not included in your delivery
1 drizzle
olive oil
½ tbs
soy sauce
(Contains: Soy May be present: Gluten)
½ tbs
sesame oil
(Contains: Sesame)
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Finely chop garlic.
• Chop broccoli (including stalk!) into small florets.
• Thinly slice carrot into half-moons.
• Half-fill a medium saucepan with boiling water.
• Add jasmine rice and a pinch of salt and cook, uncovered, over high heat
until tender, 12-14 minutes.
• Drain, rinse with warm water and set aside.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. Cook broccoli and carrot, tossing, until tender, 4-5 minutes.
• Add lamb mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Add sweet soy seasoning and garlic and cook until fragrant, 1 minute.
• Reduce heat to medium-low, then add oyster sauce, the soy sauce, sesame oil and a splash of water, then simmer, until slightly reduced, 1-2 minutes.
• Divide jasmine rice between bowls.
• Top with Asian sweet-soy lamb and broccoli stir-fry to serve. Enjoy!
