Double NZ Sticky Plum Lamb & Asian Veggies
with Garlic Rice & Crispy Shallots
- Soy
- Molluscs
- Wheat
- Gluten
Ingredients
1 packet
Crispy Shallots
500 g
Lamb Mince
1 packet
Plum Sauce
(Contains: Soy; )
1 packet
Basmati Rice
1
Baby Broccoli
1
Carrot
2
Garlic
1 packet
Oyster Sauce
(Contains: Molluscs; )
1
Asian Greens
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
Nutrition Values
Cooking Steps
• Finely chop garlic. In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, thinly slice carrot into half-moons. Cut baby broccoli into thirds. Roughly chop Asian greens. • In a small bowl, combine plum sauce, oyster sauce, the soy sauce and a splash of water. Set aside. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and baby broccoli until tender, 5-6 minutes. • Add Asian greens, and cook for 2-3 minutes. Transfer to a medium bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add remaining garlic and sweet soy seasoning and cook, until fragrant, 1 minute. • Reduce heat to medium, then add plum-oyster mixture and cooked veggies to the lamb. Stir to combine, 1-2 minutes. Season with pepper. TIP: Add a splash of water if the sauce looks too thick. TIP: For best results, drain the oil from the pan before cooking the sauce.
• Divide garlic rice between bowls. • Top with sticky plum lamb and Asian veggies. • Sprinkle over crispy shallots. Enjoy!
