NZ Mongolian Lamb & Veggie Stir-Fry

While the rice is cooking, thinly slice the carrot (unpeeled) into batons. Trim and halve the broccolini. Roughly chop the Asian greens. In a small bowl, combine the oyster sauce, soy sauce, brown sugar and water (for the sauce), season with pepper. Set aside.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the carrot and broccolini and cook, stirring, until tender, 4-5 minutes. Add the Asian greens and remaining garlic and cook until softened, 1-2 minutes. Transfer to a medium bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the lamb mince, breaking it up with a spoon until browned, 3-4 minutes.

Add the oyster sauce mixture to the lamb mince and cook until slightly thickened, 1 minute. Remove from the heat and return the veggies to the pan. Toss until combined and warmed through.