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Ginger Lamb in Lettuce Cups

Source: Masterchef Magazine - september 2011
Serves: 4 - Prep 15 min - Cooking 20 minutes

Ingredients
2 tablespoons peanut oil
 1 red onion, thinly sliced
 2 cloves garlic, thinly sliced
 4cm piece ginger, cut into julienne (matchsticks)
 500g minced lamb
 160ml (2/3 cup) chicken stock
 80g (1/4 cup) oyster sauce
 1 tablespoon brown sugar
 1 bunch broccolini, trimmed, cut into 3cm pieces
 1/2 cup torn basil leaves
 1 iceberg lettuce, outer leaves discarded


  1. Heat oil in a wok or large frying pan over high heat. Add onion, garlic and ginger, and stir-fry for 3 minutes or until garlic is golden and onion has softened. Add mince, breaking up with a wooden spoon, then cook, stirring occasionally, for 5 minutes or until browned. Stir in stock, oyster sauce and sugar, and cook for a further 5 minutes or until liquid has reduced by three-quarters. Add broccolini and cook for a further 5 minutes or until broccolini is just tender and liquid has evaporated. Season with salt and pepper, then stir in basil.
  2. Separate lettuce leaves and wash under cold running water. Drain, then pat dry with a clean tea towel.
  3. Spoon stir-fry among lettuce cups to serve, then roll up tightly to eat.



Vic Lic

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