Stri-fried Lamb with Orange

minced lamb        450g
garlic clove           2 cloves, crushed
cumin seeds        1tsp
ground coriander  1tsp
onion                   1 medium, sliced
orange                 1, peeled & segmented
soy sauce            2tbsp
salt & pepper to taste
finely grated rind & juice of 1 orange

Method:

Heat a large pan without adding oil.

Add minced lamb and dry fry for 5 minutes or until browned.

Add garlic, cumin seeds, coriander and onion and stir-fry for further 5 minutes.

Stir in the grated orange rind, juice and soy sauce.

Cover and cook on a low heat for 15-20 minutes, stirring occasionally.

Remove the lid, increase the heat, add the orange segments and stir to mix.

Season with salt and pepper and heat through for further 2 to 3 minutes.

Serve in a hot plate, boiled rice on the side but I prefer with french bread.

Hot & Sour Cabbage

Self cooking photograph

white cabbage           450g
olive oil                     1tbsp
red chillies                 3, chopped
salt                           1/2 tsp
white vinegar             1tsp
pinch of sugar
dash of sesame oil

Method:

Chop the cabbage and rinse through in cold water.

Heat the oil and stir in the chillies.

Add the cabbage and salt, stir fry for 2 minutes.

Add the vinegar, sugar and sesame oil.

Cook until the cabbage is tender and serve hot!

Stir-fried Broccoli

olive oil            2tbsp
broccoli           2, cut into florets
soy sauce       2tbsp
ginger             1tsp, grated
garlic              1clove, crushed
chili flakes      1/2tsp
cornflour         1tsp
caster sugar   1tbsp

Method:

Heat the oil in a large pan and stir-fry broccoli for 5 minutes.

In a separate bowl, combine the soy sauce, ginger, garlic, chili flakes, cornflour and sugar.

Add the mixture to the broccoli and cook on a low heat, stir constantly for 3 minutes until sauce thickens.

Transfer to a serving dish and serve hot!