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!400g 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
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.
2
In a small bowl, mix oyster sauce, fish sauce and cornflour.
3
Press BROWN/SAUTÉ 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.
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.
5
Open the lid, then press BROWN/SAUTÉ. 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.
6
Serve immediately garnished with fresh spring onions and sesame seeds.
