Mongolian Lamb & Veggie Stir-Fry
with Garlic Rice & Crispy Shallots
Switch up this Chinese restaurant staple by adding tender lamb mince instead of the usual beef strips. Featuring all of your favourite stir-fried veggies and fluffy garlic rice, you may never want to go back to the original again.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1
carrot
1 bunch
broccolini
1 bunch
Asian Greens
100 g
oyster sauce
(Contains Mollusc; )
1 packet
lamb mince
1 packet
Crispy Shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
¼ tsp
salt (for the rice)
½ tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
brown sugar
½ tbs
water (for the sauce)
Nutrition Values
Utensils
Instructions
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the jasmine rice, water (for the rice) and the salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the carrot (unpeeled) into batons. Trim and halve the broccolini. Roughly chop the Asian greens. In a small bowl, combine the oyster sauce, soy sauce, brown sugar and water (for the sauce), season with pepper. Set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the carrot and broccolini, stirring, until tender, 4-5 minutes. Add the Asian greens and remaining garlic and cook until softened, 1-2 minutes. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the lamb mince, breaking it up with a spoon until browned, 3-4 minutes.
Add the oyster sauce mixture to the lamb mince and cook until slightly thickened, 1 minute. Remove from the heat, then return the veggies to the pan. Toss until combined and warmed through.
Divide the garlic rice between bowls and top with the Mongolian lamb and veggie stir-fry. Garnish with the crispy shallots.