Sticky Mongolian Style Lamb Bowl

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Serves 4

Preparation: 10 mins

Cooking: 15 mins

Ingredients

Ingredients
8 small lamb chops or cutlets
2 teaspoons groundnut or olive oil
2 shallots, peeled, cut in half and finely sliced
250g mushrooms, sliced
3 tablespoons soy sauce
1 tablespoons brown sugar
Juice of 1 lime
1 large garlic clove, peeled and crushed
1 tablespoon fresh ginger, peeled and finely grated
2 red chillies, deseeded and finely sliced
5 spring onions, trimmed and thinly sliced
1 tablespoon freshly chopped coriander
To serve
400g uncooked basmati rice, or similiar
2 heads pak choi
200g tender stem broccoli

Method

Heat 1 teaspoon of oil in a large frying pan over a very high heat and cook lamb chops for 2 - 3 minutes on both sides until golden. Remove to a plate and keep warm.
Heat remaining oil in pan and add the shallots. Cook for a minute until soft, add the mushrooms and fry until golden.
Stir in soy sauce, brown sugar, lime juice, garlic, ginger and half the chilli.
Continue to cook for a minute or two until the sauce thickens. Stir in spring onions and coriander.
Return the chops to the pan along with the meat juices and coat in the sauce for 1 minute.
In a separate frying pan, heat the remaining oil and lightly stir fry the pak choi and broccoli until tender but still crisp.
Cook the rice according to the packet instructions and spoon into bowls, top with lamb chops, pak choi and broccoli.
Spoon over the sauce, garnish with remaining chilli and serve.
Heat 1 teaspoon of oil in a large frying pan over a very high heat and cook lamb chops for 2 - 3 minutes on both sides until golden. Remove to a plate and keep warm.
Heat remaining oil in pan and add the shallots. Cook for a minute until soft, add the mushrooms and fry until golden.
Stir in soy sauce, brown sugar, lime juice, garlic, ginger and half the chilli.
Continue to cook for a minute or two until the sauce thickens. Stir in spring onions and coriander.
Return the chops to the pan along with the meat juices and coat in the sauce for 1 minute.
In a separate frying pan, heat the remaining oil and lightly stir fry the pak choi and broccoli until tender but still crisp.
Cook the rice according to the packet instructions and spoon into bowls, top with lamb chops, pak choi and broccoli.
Spoon over the sauce, garnish with remaining chilli and serve.
Heat 1 teaspoon of oil in a large frying pan over a very high heat and cook lamb chops for 2 - 3 minutes on both sides until golden. Remove to a plate and keep warm.
Heat remaining oil in pan and add the shallots. Cook for a minute until soft, add the mushrooms and fry until golden.
Stir in soy sauce, brown sugar, lime juice, garlic, ginger and half the chilli.
Continue to cook for a minute or two until the sauce thickens. Stir in spring onions and coriander.
Return the chops to the pan along with the meat juices and coat in the sauce for 1 minute.
In a separate frying pan, heat the remaining oil and lightly stir fry the pak choi and broccoli until tender but still crisp.
Cook the rice according to the packet instructions and spoon into bowls, top with lamb chops, pak choi and broccoli.
Spoon over the sauce, garnish with remaining chilli and serve.
Heat 1 teaspoon of oil in a large frying pan over a very high heat and cook lamb chops for 2 - 3 minutes on both sides until golden. Remove to a plate and keep warm.
Heat remaining oil in pan and add the shallots. Cook for a minute until soft, add the mushrooms and fry until golden.
Stir in soy sauce, brown sugar, lime juice, garlic, ginger and half the chilli.
Continue to cook for a minute or two until the sauce thickens. Stir in spring onions and coriander.
Return the chops to the pan along with the meat juices and coat in the sauce for 1 minute.
In a separate frying pan, heat the remaining oil and lightly stir fry the pak choi and broccoli until tender but still crisp.
Cook the rice according to the packet instructions and spoon into bowls, top with lamb chops, pak choi and broccoli.
Spoon over the sauce, garnish with remaining chilli and serve.
Heat 1 teaspoon of oil in a large frying pan over a very high heat and cook lamb chops for 2 - 3 minutes on both sides until golden. Remove to a plate and keep warm.
Heat remaining oil in pan and add the shallots. Cook for a minute until soft, add the mushrooms and fry until golden.
Stir in soy sauce, brown sugar, lime juice, garlic, ginger and half the chilli.
Continue to cook for a minute or two until the sauce thickens. Stir in spring onions and coriander.
Return the chops to the pan along with the meat juices and coat in the sauce for 1 minute.
In a separate frying pan, heat the remaining oil and lightly stir fry the pak choi and broccoli until tender but still crisp.
Cook the rice according to the packet instructions and spoon into bowls, top with lamb chops, pak choi and broccoli.
Spoon over the sauce, garnish with remaining chilli and serve.
Heat 1 teaspoon of oil in a large frying pan over a very high heat and cook lamb chops for 2 - 3 minutes on both sides until golden. Remove to a plate and keep warm.
Heat remaining oil in pan and add the shallots. Cook for a minute until soft, add the mushrooms and fry until golden.
Stir in soy sauce, brown sugar, lime juice, garlic, ginger and half the chilli.
Continue to cook for a minute or two until the sauce thickens. Stir in spring onions and coriander.
Return the chops to the pan along with the meat juices and coat in the sauce for 1 minute.
In a separate frying pan, heat the remaining oil and lightly stir fry the pak choi and broccoli until tender but still crisp.
Cook the rice according to the packet instructions and spoon into bowls, top with lamb chops, pak choi and broccoli.
Spoon over the sauce, garnish with remaining chilli and serve.
Heat 1 teaspoon of oil in a large frying pan over a very high heat and cook lamb chops for 2 - 3 minutes on both sides until golden. Remove to a plate and keep warm.
Heat remaining oil in pan and add the shallots. Cook for a minute until soft, add the mushrooms and fry until golden.
Stir in soy sauce, brown sugar, lime juice, garlic, ginger and half the chilli.
Continue to cook for a minute or two until the sauce thickens. Stir in spring onions and coriander.
Return the chops to the pan along with the meat juices and coat in the sauce for 1 minute.
In a separate frying pan, heat the remaining oil and lightly stir fry the pak choi and broccoli until tender but still crisp.
Cook the rice according to the packet instructions and spoon into bowls, top with lamb chops, pak choi and broccoli.
Spoon over the sauce, garnish with remaining chilli and serve.

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