Unlike with many stir-fries, there's very little chopping involved in this easy, powerfully flavored dinner for two, which can come together in as little as 20 minutes. To add more heat, leave some or all of the chili pepper seeds in the dish.
Serve with rice.
- 2 cups broccoli florets
- Freshly squeezed juice of 1 lime
- 1 tablespoon Thai fish sauce
- 1 teaspoon sugar
- 3 tablespoons peanut oil
- 3 scallions, white and light-green parts, chopped
- 2 Thai bird chili peppers, stemmed and seeded (see headnote; may substitute other small red chili peppers)
- 3 large cloves garlic, finely chopped
- 10 ounces ground lamb
- A small handful of cilantro leaves
Bring a large pot of salted water to a boil over medium-high heat. Add the broccoli florets and cook for 1 minute, then drain in a colander.
Meanwhile, combine the lime juice, Thai fish sauce and sugar in a small bowl.
Heat the oil in a shallow pan or wok over medium-high heat. Add the scallions and chili peppers; cook until soft, about 1 or 2 minutes, swirling constantly; do not let them brown. Add the garlic and cook for 30 seconds.
Add the ground lamb and cook until it has browned, stirring constantly, then add the broccoli and stir-fry for 1 or 2 minutes.
Add the lime-fish sauce mixture; let it sizzle briefly, scraping up any browned bits on the bottom of the pan or wok. Add salt to taste, then add the cilantro and stir to combine.
Adapted from "Tender: A Cook and his Vegetable Patch," by British author and television personality Nigel Slater (Ten Speed Press, 2011).
Tested by Tim Carman.
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