AU Cuisine

Sichuan Lamb with Aussie Wok Greens

Cumin-Sichuan spiced lamb stir-fry with broccolini and gai lan — fiery Chinese-Australian fusion recipe with 44g protein.

15mPrep
10mCook
2Servings
420Calories
44gProtein

Ingredients

  • 200 glamb leg thin-sliced
  • 80 gbroccolini
  • 80 ggai lan
  • 20 gchilli bean paste
  • 3 gcumin seeds
  • 2 gSichuan peppercorn
  • 3 wholegarlic cloves
  • 15 mlsoy sauce
  • 20 mlvegetable oil

Ingredients

  • 200 g lamb leg thin-sliced
  • 80 g broccolini
  • 80 g gai lan
  • 20 g chilli bean paste
  • 3 g cumin seeds
  • 2 g Sichuan peppercorn
  • 3 whole garlic cloves
  • 15 ml soy sauce
  • 20 ml vegetable oil

Instructions

  1. Toast cumin and Sichuan peppercorn; crush roughly.
  2. Marinate lamb with spices and soy 15 min.
  3. Stir-fry lamb in very hot wok 2 min; remove.
  4. Stir-fry garlic and chilli bean paste 1 min.
  5. Add broccolini and gai lan; stir-fry 3 min.
  6. Return lamb; toss together.

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