Char Sui Lamb Stir-fry

Serves 4, Prep 10 mins, Cook 10 mins

700g lamb leg steaks,

cut into thin slices 2 cloves garlic, crushed 2 tblsps vegetable oil 1 large red capsicum,

cut into thin strips 250g broccoli, trimmed,

cut into small florets 1 bunch baby bok choy,

trimmed, chopped Steamed white rice,

to serve

SAUCE

3 tsps cornflour 2 tblsps water 1/ cup char siu sauce

3 2 tblsps soy sauce

1 To make sauce, blend cornflour with water in a jug. Stir in sauces. 2 Toss lamb with garlic and half the oil in a bowl. 3 Heat a large, non-stick wok over a high heat until hot. Add lamb in three batches. Stir-fry for about two minutes, or until just tender. Remove. 4 Add remaining oil to wok with capsicum and broccoli. Stir-fry for about two minutes, or until just tender. Return lamb with bok choy and prepared sauce. Stir-fry for a further two minutes, or until sauce is boiling and thickened. Remove from heat. 5 Serve stir-fry with steamed rice.

Turn any leftover stale bread into a delicious crumb that’s perfect to sprinkle over pasta, salads or grilled fish and chicken. Replace seasoning with your favourite spices. Store in an airtight container for up to one week.

Tear half a loaf of sourdough bread (350g) into pieces. Process in a food processor to form coarse crumbs. Transfer to a bowl with 2 tsps Cajun seasoning and 1 tsp finely grated lemon rind. Drizzle with olive oil. Toss to combine. Place on an oven tray lined with baking paper. Cook in a hot oven (200C), for 7 to 10 mins or until toasted and crisp.