Lean Miso-Ginger Lamb with Jasmine Rice, Mushrooms & Pak Choi
Ready in about 30 minutes, this punchy lamb and jasmine rice dish is built for fat-loss phases — 599 kcal and 47g protein.
Ingredients
- 130g Lamb Leg
- 120g jasmine rice
- 80g mushrooms
- 80g pak choi
- 15g miso paste
- 5g ginger
- 5g honey
- 3g sesame oil
- 5g sesame seeds
Method
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1
Prep everything first: wash and trim the mushrooms and pak choi, then measure out the sauce ingredients.
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2
Cook the jasmine rice with 1.5 parts water, covered, for 12 minutes, then fluff with a fork.
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3
Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.
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4
Whisk the miso, grated ginger, honey and sesame oil with a tablespoon of warm water. Brush over the protein and drizzle the rest over the bowl.
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5
Meanwhile, steam or stir-fry the mushrooms and pak choi for 3-5 minutes until just tender with a little bite.
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6
Build the plate: jasmine rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the sesame seeds.
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