Lamb was on special this week and its my all time favourite meat.
So I got some steaks and cooked them in hoisin sauce to use up the bottle.
I normally make my own sauces but as I am being a bit lazy this summer have
used Chinese Sauces that I know are lower salt varieties than most Asian sauces
Recipe serves 3
3 lamb steaks (no bone)
1/2 bottle Hoisin Sauce
1 1/2 cups frozen Asian stir fry vegetables
3 baby bok choy.
Olive Oil cooking spray
1 cup leftover jasmine rice
Optional : steamed rice to serve with
In non stick skillet cook lamb with cooking spray on both sides for 2 minutes.
Pour over the hoisin sauce
Option 1 : add frozen vegetables and cook for further 3-4 minutes
until vegetables are almost cooked through . Then add the bok choy leaves and stems.
Remove lamb and rest before plating up. Stir fry vegetables and bok choy for another minute or 2.
Serve with or without steamed rice
Place 1 lamb steak in middle of plate (on top of 1/3 cup rice if using rice) (X 3 plates or use takeout containers for extra serves with lids)
Place vegetables around the plate evenly top with bok choy and sauce evenly.
Options to serve
Option 2 : Hoisin Lamb with Sourdough Wrap, Lettuce, Tomato, Kewpie and Vegepod Cucumber
Option 3: Hoisin Lamb, Sourdough Wrap, Pineapple, Lettuce, Homemade Ranch Dressing (recipe on another post)