Ingredients
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8 lamb cutlets
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80ml (1/3 cup) Teriyaki Marinade
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1 bunch choy sum, stems and leaves separated
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1 1/2 tablespoons vegetable oil
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1 bunch broccolini, halved lengthways
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2 garlic cloves, crushed
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1 teaspoon grated fresh ginger
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2 tablespoons water
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3 shallots, trimmed, thinly sliced
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2 tablespoons rice wine vinegar
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1 teaspoon sesame oil
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Steamed rice, to serve
Method
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1Brush the lamb with 2 tablespoons of the marinade.
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2Cut choy sum stems in half crossways. Shred the leaves.
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3Heat 2 teaspoons of vegetable oil in a non-stick frying pan over medium-high heat. Cook lamb for 2 minutes each side for medium. Transfer to a plate and cover with foil to rest.
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4Meanwhile, heat remaining vegetable oil in a wok. Stir-fry choy sum stems, broccolini, garlic and ginger for 1 minute. Add the water. Stir-fry for 2 minutes. Add the shallot, vinegar, sesame oil and remaining marinade. Toss until heated through. Serve lamb and greens with steamed rice.
Source: taste.com.au
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