Sweet Chilli Lamb & Nutty Broccoli-Cauli Rice
with Garlic Sautéed Veggies
- Peanuts
- Gluten
- Molluscs
- Wheat
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Milk
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Wheat
it's a good thing this Asian-style dish is quick and easy to make, because it smells so amazing as it cooks, it's tempting to eat it straight from the pan! The 'secret' to its deliciousness is the addition of oyster sauce, which adds an umami-rich depth of flavour to the sweet chilli.
Ingredients
1 packet
Asian Greens
1
Capsicum
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
4
Garlic
1
Lime
1 packet
Oyster Sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Pea Pods
250 g
Lamb Mince
1 packet
Sweet Chilli Sauce
1 packet
Cauliflower & Broccoli Rice Mix
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water (for the rice)
1 tsp
soy sauce
(Contains: Soy May be present: Gluten.)
1 tbs
water (for the sauce)
Utensils
Cooking Steps
• Finely chop garlic. Trim pea pods. Thinly slice capsicum into strips. Roughly chop Asian greens. Zest lime to get a generous pinch, then slice into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and pea pods until tender, 4-6 minutes.
• Add half the garlic and Asian greens, then cook until fragrant and just wilted, 1-2 minutes. Transfer to a plate.
Little cooks: Under adult supervision, older kids can help zest the lime.
• In a small bowl, combine oyster sauce, sweet chilli sauce, the soy sauce, water,
lime zest and a generous squeeze of lime juice. Set aside.
• Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook lamb mince, breaking up with a spoon, until just browned, 3-4 minutes.
• Return stir-fried veggies to the pan, then add sweet chilli mixture. Cook, stirring, until heated through and slightly reduced, 1-2 minutes. Transfer to a bowl and cover to keep warm.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive
oil. Cook remaining garlic until fragrant, 1 minute. Add broccoli & cauliflower
rice mix and cook until softened, 2-4 minutes. Stir crushed peanuts through,
then season to taste with salt and pepper. Remove from heat.
Little cooks: Take the lead and help stir the peanuts through the rice!
• Divide nutty broccoli-cauli rice between plates.
• Top with sweet chilli lamb and garlic sautéed veggies.
• Serve with any remaining lime wedges. Enjoy!
