Try this simple and delicious family recipe from meal creator and delivery service, My Food Bag.
Bring a full kettle to the boil.
Combine all rice ingredients in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off the heat and leave to steam, still covered, for a further 8 minutes. Fluff up grains with a fork to serve.
Mix all marinade ingredients together. Slice lamb into 1cm thick strips, toss with marinade and set aside for at least 10 minutes.
Heat half of the oil in a large fry-pan or wok on medium to high heat. Stir-fry all vegetables in 2–3 batches and set aside (cooking in batches allows them to brown and remain crispy, rather than steam and wilt).
Increase heat to high and add remaining oil to fry-pan/wok. Remove lamb from marinade, letting the excess drip off (reserve the marinade), and stir-fry in two batches for about 2–3 minutes each batch. Set aside to rest for a few minutes.
Add marinade to the fry-pan/wok along with the vegetables. Toss to heat through, about 1–2 minutes.
Spoon some rice onto each plate and top with sticky lamb and vegetables. Sprinkle over cashew nuts.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Nutritional Info per serve:
For more info about My Food Bag, go to www.myfoodbag.com.au.
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