BRAISED LAMB N BROCCOLI

PREP & COOK  :  25 mins.

SERVES              :  4

• 2 tbsps vegetable oil
• 2 cloves garlic, slice thinly
• 500 lamb leg steak, trim and slice thinly
• 250g broccoli, cut into florets
• 250g button mushrooms, halve
• steamed rice
• spring onions, to serve

SAUCE

• 1 tsp cornflour
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp apple juice
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp water

COOK

1. Heat oil in a wok over a medium fire. Stir-fry garlic for 1 min or until fragrant.
2. Turn fire to high. Add the lamb, stir-fry to 2 to 3 mins, until browned all over. Add broccoli and mushrooms. Stir-fry for 2 to 3 mins. Remove and keep warm.
3. To prepare the sauce, dissolve cornflour in vinegar. Add remaining ingredients. Pour sauce into wok and bring to a simmer over low fire. Cook for 2 to 3 mins, stirring occasionally until the sauce thickens.
4. Sprinkle lamb with spring onions and serve with rice.

       TIP : Keep rice fresh and weevil-free by storing it in Tayama's                   Rice Dispencer. Its stores as much as 25kg rice and 
                comes with a slide-out drawer that gives you 1/2 or 1                         standard cup of rice.