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vegetable lamb ribs sesame seeds thick sweet soy sauce sherry garlic chicken bouillon cube bunches Chinese broccoli white rice
Viewed: 119 - Published at: 5 years agoIngredients
- 2 tbsp vegetable or peanut oil
- 2 1/4 lb lamb ribs
- 1/2 tbsp sesame seeds
- 1/3 cup thick sweet soy sauce
- 1/3 cup dry sherry
- 2 cloves garlic, thinly sliced
- 1 None chicken bouillon cube, crushed
- 1/2 tsp Chinese five-spice powder
- 2 bunches Chinese broccoli, stems and leaves separated
- 16 oz cooked long-grain white rice
Method
- Heat 1 tbsp oil in a large heavy-bottomed saucepan over medium-high heat. Working in batches, cook lamb for 3 mins per side, or until browned. Set aside. Drain oil from pan and wipe clean with paper towels. Add sesame seeds and toast for 30 seconds, or until golden. Set aside 1/2 sesame seeds. Add sweet soy sauce, sherry, garlic, crushed bouillon cube, five-spice powder and 1/2 cup water to pan. Cook for 1 min, or until combined.
- Return lamb to pan. Bring to a boil, reduce heat and simmer, covered, for 50 mins, or until lamb is tender. Set aside and cover to keep warm. Bring sauce to a boil over medium heat. Cook for 5 mins, or until reduced slightly.
- Meanwhile, heat a wok or large deep frying pan over high heat. Add remaining oil and swirl to coat surface. Add broccoli stems and stir-fry for 1 min. Add broccoli leaves and stir-fry for 2 mins, or until wilted. Divide rice, broccoli and lamb between serving plates. Drizzle with sauce and sprinkle with reserved sesame seeds.
