Source: Masterchef Magazine - september 2011
Serves: 4 - Prep 15 min - Cooking 20 minutes
Ingredients
2 tablespoons peanut oil
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
4cm piece ginger, cut into julienne (matchsticks)
500g minced lamb
160ml (2/3 cup) chicken stock
80g (1/4 cup) oyster sauce
1 tablespoon brown sugar
1 bunch broccolini, trimmed, cut into 3cm pieces
1/2 cup torn basil leaves
1 iceberg lettuce, outer leaves discarded
Serves: 4 - Prep 15 min - Cooking 20 minutes
Ingredients
2 tablespoons peanut oil
1 red onion, thinly sliced
2 cloves garlic, thinly sliced
4cm piece ginger, cut into julienne (matchsticks)
500g minced lamb
160ml (2/3 cup) chicken stock
80g (1/4 cup) oyster sauce
1 tablespoon brown sugar
1 bunch broccolini, trimmed, cut into 3cm pieces
1/2 cup torn basil leaves
1 iceberg lettuce, outer leaves discarded
- Heat oil in a wok or large frying pan over high heat. Add onion, garlic and ginger, and stir-fry for 3 minutes or until garlic is golden and onion has softened. Add mince, breaking up with a wooden spoon, then cook, stirring occasionally, for 5 minutes or until browned. Stir in stock, oyster sauce and sugar, and cook for a further 5 minutes or until liquid has reduced by three-quarters. Add broccolini and cook for a further 5 minutes or until broccolini is just tender and liquid has evaporated. Season with salt and pepper, then stir in basil.
- Separate lettuce leaves and wash under cold running water. Drain, then pat dry with a clean tea towel.
- Spoon stir-fry among lettuce cups to serve, then roll up tightly to eat.