Stir-Fried Lamb, Veges and Mixed Rice
Photography Josh Griggs.
This recipe comes together in a matter of minutes, so have all the serving ingredients prepped, cooked and ready to go. Keep the pan very hot as it’s imperative that you don’t overcook the lamb.
Serves: 4
INGREDIENTS
2 tablespoons oyster sauce
2 tablespoons kecap manis
2 cloves garlic, crushed
1 tablespoon grated fresh ginger
¼–½ teaspoon chilli flakes
3 lamb shortloins, sliced ½cm thick
1 large red onion, very thinly sliced
vegetable oil and sesame oil, to cook
To serve
hot cooked rice
cooked broccolini, broccoli or green beans, hot
2 raw carrots, peeled and julienned or grated
toasted sesame seeds, chilli sauce and lime wedges
METHOD
Combine the oyster sauce, kecap manis, garlic, ginger and chilli flakes in a medium bowl. Add the sliced lamb and onions and turn to coat in the sauce.
Heat a non-stick sauté pan or wok with a teaspoon each of vegetable and sesame oils until very hot. Add only enough lamb/onions to fit in a single layer in the pan and cook for about 40 seconds then turn and cook for another 30 seconds. Tip into a bowl and cover to keep warm. Repeat with the remaining lamb, adding more oil between batches.
To serve: Divide the rice between shallow bowls and top with the vegetables and lamb. Scatter with sesame seeds and serve with chilli sauce and lime wedges.
Cook's note: For a super quick weeknight meal, I heat up a couple of sachets of pre-cooked, combined wild and brown rice which are available at supermarkets and food stores.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.