Once you’ve prepped all the ingredients, this dish is super-quick to throw together. Gai lan or Chinese broccoli can be found at Asian grocers and supermarkets, but use broccolini if need be.
Serves: 4
INGREDIENTS
600 grams boneless lamb leg steaks, fat removed and thinly sliced
1 tablespoon peanut oil
1 tablespoon cumin seeds
3 cloves garlic, thinly sliced
1 tablespoon grated fresh ginger
¼ cup coriander stalks, finely chopped
2 bunches gai lan, chopped
2 green capsicums, stalk and membrane removed, chopped
2 spring onions, sliced
1 tablespoon soy sauce
1 tablespoon caster sugar
To serve
Chilli oil; sticky white rice
METHOD
Heat the peanut oil in a wok or large non-stick sauté pan. Add the cumin seeds, garlic, ginger and coriander stalks and fry for 2-3 minutes or until aromatic.
Add the lamb and fry until browned but not cooked through. Remove from pan and add the gai lan, capsicum and spring onions; fry until soft. Return the lamb to the pan along with the soy sauce and caster sugar. Fry for 2 minutes or until well combined.
To serve: Serve on white rice and drizzle with chilli oil.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!