NZ Sticky Plum Lamb & Asian Veggies

• 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.