Express lamb and greens stir fry
This fragrant lamb stir fry is packed with vegetables and is an easy weeknight family dinner. We cooked this is a Crock-Pot® Express Pressure Multicooker, cutting the time down to achieve melt in your mouth texture and flavour!
Recipe Video
Ingredients
- 400 g diced lamb
- 1 tsp Ayam oyster sauce
- 1 tsp DYC white vinegar
- 1 tbsp water
- 1 tsp cooking oil for marinating
- 1 tbsp cooking oil for cooking the lamb
- 2 cloves garlic sliced
- 3 cm cube fresh ginger in strips
- 2 spring onions chopped
- 1 courgette sliced
- 1 cup green beans ends trimmed
- 1 cup broccoli florets
- 3 tbsp Ayam oyster sauce
- 3 1/2 tbsp Ayam fish sauce
- 2 tsp cornflour
- a dash of Ayam sesame oil
- To garnish
- 1 spring onion sliced thinly
- white sesame seeds lightly toasted
- Equipment
- Crock-Pot? Express Pressure Multicooker
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1
Combine the lamb with the oyster sauce, vinegar, water and 1 teaspoon of cooking oil. Mix well to combine and set aside for 10 minutes while you prepare the other ingredients.
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2
In a small bowl, mix oyster sauce, fish sauce and cornflour.
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3
Press BROWN/SAUT? of your Crock-Pot? Express Pressure Multicooker, heat 1 tablespoon of oil in the pot on HIGH. Add lamb and stir fry for 2-3 minutes.
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4
Add garlic, ginger and chopped spring onions and stir. Pour in 2/3 cup water. Secure lid. Press BEANS/CHILLI, set temperature to HIGH and time to 7 minutes. Make sure Steam Release Dial is in the ?Seal? (closed) position. Press START. When finished, quick release pressure.
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5
Open the lid, then press BROWN/SAUT?. Add courgette, green beans, and broccoli. Cook for 3-5 minutes. Pour in the oyster sauce mixture, combine well. Just before finishing cooking, pour a dash of sesame oil.
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6
Serve immediately garnished with fresh spring onions and sesame seeds.
