Chili lamb with broccoli and mint is a wonderful dish that bursts with flavor. The marriage of the chili and mint are definitely superb. For a more minty taste, feel free to add some mint jelly. Stir it into the rice wine and oyster sauce mixture and allow it to blend in. Adding some more vegetables like carrots or young corn can also make this recipe more interesting.
The challenge with stir-frying meat’s is the fact that the meats tenderness can change when it is no longer warm, due to this it must be served immediately. Another option is to broil it until it is soft. You can use the stock while cooking as well and do without the chicken stock.
3 tablespoons Chinese rice wine
2 tablespoons oyster sauce
2 tablespoons sesame oil
500g lamb steaks, thinly sliced
2 fresh red chili, seeded and thinly sliced
4 garlic cloves, thinly sliced
500g broccoli, cut into florets
1/4 cup chicken stock
6 shallots, ends trimmed and cut into 1/2 an inch pieces
1/2 cup green peas
1/2 cup coarsely shredded fresh mint leaves
Place the rice wine and oyster sauce in a small bowl. Mix well and set aside.
Heat 1 tablespoon of sesame oil in a large skillet over medium heat. Fry the lamb in batches for 2-3 minutes until they are browned. Reheat the skillet and add more oil as needed. Transfer the cooked lamb to a plate and keep warm.
Place the remaining oil in the skillet. SautÃ© the garlic and chili for 1-2 minutes until it becomes fragrant. Add the broccoli and green peas. Â Pour in the chicken stock. Stir-fry it for another 2-3 minutes. Next, stir in the shallots. Allow it to cook for another 2 minutes until they soften.
Return the stir-fried lamb to the skillet with the vegetables. Pour in rice wine and oyster sauce mixture. Cook it for another 2-3 minutes until the liquid is reduced to half or you can let it evaporate fully. Remove from heat and add the mint leaves. Gently toss. Transfer the stir-fried lamb to a serving plate or on top of steamed rice. Serve immediately with salad or brussel sprouts.
Photo Courtesy Of: Â shawnchin