Sichuan lamb

Name: Sichuan lamb
Cook time: 15 min
Yield: 4
Cuisine: Sichuan, China

with sesame and black bean dressed charred broccoli and bok choy

Ready in around 15 mins

RECIPE FACT:

The Sichuan province is larger than Germany.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite sized pieces. Trim the end off the bok choy and remove any damaged outer leaves then slice into 1 cm pieces. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once the pan is hot add the broccoli. Leave to sit in the pan for 2 mins before turning. Add the bok choy and cook for another 2 mins. Remove from the heat and pour over the sesame and black bean dressing. Roughly chop the coriander including the stalk which has lots of flavour. Set aside until ready to serve.
2. TO COOK THE LAMB:

Heat a drizzle of oil in a non-stick pan over a medium-high heat. Once the pan is hot add the slow cooked lamb and cook for 4-5 mins to crispen (don’t stir too much). Pour over the Szechuan BBQ sauce and remove from the heat.
3. TO HEAT THE RICE:

Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 2-3 mins until hot.
TO SERVE:

Spoon the rice into bowls and top with the black bean dressed broccoli and bok choy. Spoon over the Szechuan BBQ lamb and sprinkle over chopped coriander.