For fast and easy meals, you can’t beat an Asian-inspired dish. Full of fresh flavours, this one is ready and on the table in 15 minutes.
Ingredients
- 8 lamb cutlets
- 80ml (1/3 cup) Teriyaki Marinade
- 1 bunch choy sum, stems and leaves separated
- 1 1/2 tablespoons vegetable oil
- 1 bunch broccolini, halved lengthways
- 2 garlic cloves, crushed
- 1 teaspoon grated fresh ginger
- 2 tablespoons water
- 3 shallots, trimmed, thinly sliced
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- Steamed rice, to serve
Method
- Step 1Brush the lamb with 2 tablespoons of the marinade.
- Step 2Cut choy sum stems in half crossways. Shred the leaves.
- Step 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.
- Step 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.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1392 kj
Energy
23g
Fat Total
6g
Saturated Fat
4g
Fibre
27g
Protein
80mg
Cholesterol
428.99mg
Sodium
3g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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