Lamb and leafy greens stir fry
Load up on your greens with a tasty stir fry
4
Serves
30 mins
Prep Time
30 mins
Cook Time
Recipe author
Anh Do Ngoc
New Zealand's beloved lamb meets China's favourite condiment, oyster sauce in what is an easy weeknight dinner. Loaded with leafy greens, this stir fry is a brilliant way to unleash the magic of Asian condiments. Kids and adults will love this and it's so quick to throw everything together. Make sure you marinate the meat ahead of time and have all the vegetables chopped and ready to go - it's the key to the ultimate stir fry.
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Ingredients
Stir fry
400-500g Quality Mark lamb backstraps
i
cut into 1cm strips
grated zest of 1 lemon
juice of ½ lemon
2 Tbsp oyster sauce
2 tsp sugar
salt and pepper
2 tsp vegetable oil
1 shallot
finely chopped
1 bok choy
sliced lengthways into quarters
1 small capsicum
green or yellow, sliced into thin strips
1 red chilli
i
finely sliced
2 large handfuls baby spinach leaves
To serve
2 Tbsp sesame seeds
toasted
white rice
steamed
Method
Method
1
Put the lamb in a large bowl with the lemon zest and juice, oyster sauce, sugar and season with salt and pepper. Mix well, cover and set aside in a cool place for 30 minutes to allow the flavours to mingle. You could do this step ahead of time and put it in the fridge for up to 12 hours before cooking.
Start Timer
2
When ready, heat 1 Tbsp oil in a large frying pan or wok over medium-high heat. Add the shallot and cook quickly for 30 seconds until just golden. Transfer to a plate.
3
Increase the heat to high and, in batches, add the lamb and toss around until lightly browned on both sides, then transfer to a plate. Repeat until you have browned all the lamb. Return the lamb and shallot to the bowl the lamb was marinated in.
4
Heat the remaining oil in the hot frying pan or wok. Add the bok choy, capsicum and red chilli, if using. Cook, tossing well for about 3 minutes until the vegetables are tender and vibrant. Add the spinach leaves after 2 minutes of cooking time.
Start Timer
5
Return the lamb and any remaining marinade to the frying pan or wok and toss to combine until everything is wonderfully hot.
6
Tip into a shallow bowl, sprinkled with the toasted sesame seeds. Serve the steamed rice separately.
7
Tip: When bok choy and capsicum are out of season and not readily available, swap out for vegetables with a crunchy texture such as carrot, celery, green beans or broccoli stems. For Asian greens, use ones that have both white stalks and green leaves.
