Recipes Hoisin glazed lamb with pak choy

Recipes Hoisin glazed lamb with pak choy

Recipes Hoisin glazed lamb with pak choy

Recipes Hoisin glazed lamb with pak choy Appreciate easy Chinese at home with this particular lamb dish flavoured with hoisin spices. All you require is 25 minutes to make this particular delicious low-fat weeknight wonder. Hoisin glazed lamb with pak choy

Ingredients

  • 60ml (1/4 cup) hoisin sauce
  • 1 tablespoon dry sherry
  • 600g lamb eye of loin (backstrap)
  • Olive oil spray
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh ginger
  • 2 bunches baby pak choy, quartered lengthways
  • 60ml (1/4 cup) Massel chicken style liquid stock
  • 1 tablespoon oyster sauce
  • Ground white pepper
  • Steamed white rice, to serve

Method

  • Step 1 Combine the hoisin sauce and sherry in a large glass or ceramic bowl. Add the lamb and turn to coat. Set aside for 5 minutes to marinate.
  • Step 2 Meanwhile, spray a non-stick wok or large frying pan with olive oil spray. Heat over medium heat. Add the garlic and ginger and stir-fry for 1 minute or until the mixture softens. Add the pak choy, stock and oyster sauce. Cook, stirring, for 5 minutes or until the pak choy wilts and the sauce reduces. Taste and season with white pepper.
  • Step 3 Preheat a barbecue grill or chargrill on medium-high. Lightly spray with olive oil spray. Add the lamb and cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thickly slice the lamb diagonally. Divide the rice, pak choy mixture and lamb among serving bowls and serve immediately.