Peking pulled lamb

Name: Peking pulled lamb
Cook time: 15 min
Yield: 2

with courgette rice and Sichuan plum sauce

Ready in around 15 mins

RECIPE FACT:

Sichuan province is home to the giant pandas and contains Asia’s longest river.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Peel and grate the carrot. Grate the courgette. Using half the cucumber cut into 1 cm cubes and place in a bowl. Roughly chop the coriander including the stalks. Sprinkle half the coriander over the cucumber, drizzle with olive oil and season with salt and pepper and toss to combine.
2. TO COOK THE COURGETTE RICE:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the carrot and courgette and cook for 1-2 mins. Open the bag of steamed brown rice squeezing gently on the bag to break up any large clumps. Add to the pan, season with salt and cook for 2-3 mins. Remove from the pan and cover to keep warm.
3. TO COOK THE PULLED LAMB:

Wipe out the frying pan, respray with oil and place back over a medium-high heat. Once hot add the pulled lamb and cook for 4-5 mins stirring occasionally to break up any large pieces. Pour in the Peking sauce and cook for a further 1-2 mins.
To serve:

Spoon courgette rice into bowls and top with Peking pulled lamb and a spoon full of the cucumber salad. Drizzle with Sichuan plum sauce and sprinkle with toasted peanuts and remaining coriander.