Recipe Cuisine: Chinese
Theme: 10 Iconic Asian Ingredients
Wild Harvest lamb
By: Marcus Whelan
Ingredients
- Yuzu - teaspoon at the end of frying 1 x white onion sliced
- Sesame Oil - tea spoon Carrot x 1 , 1 x red & 1x green capsicum sliced julienne
- 400grams of Lamb steaks diced1 x tea spoon of miso paste
- Baby Spinach Ready Sauce for Mongolian Lamb 120g packet 1 x zucchini sliced
- Fresh chipped Garlic x 3 cloves
- Kimchi - tablespoonSalt & pepper to taste
Product used in recipe
- LEE KUM KEE - READY SAUCE MONGOLIAN LAMB GF
- LEE KUM KEE - READY SAUCE MONGOLIAN LAMB GF
Method
- In a wok / fry pan fry heat a tablespoon of olive oil add onion , chopped garlic & lambSeason lamb with salt & pepperCook for 2x min
- Add the all vegetables & toss gently Add sesame seed oil add miso paste
- Cook rice separately in a rice cooker (1 x cup rice to 1 cup of water) or small pot. Rice only take 8 to 10min
- Place rice on a plate & place the stir fry lamb & vegetables on top.
