Lamb and Asian Green 

Rating: (3 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

You just can't go wrong with this combination of flavours!

Ingredients:

375 g lamb loin fillets, thinly sliced

2 Tbsp kecap manis

2 Tbsp sweet chilli sauce

2 Tbsp sesame seeds

1 Tbsp peanut oil

1 red onion, cut into thin wedges

400 g button mushrooms, sliced

200 g snow peas, trimmed

1 bunch baby bok choy, leaves separated and stems chopped

Directions:

Combine lamb, kecap manis and sweet chilli sauce in a medium bowl, mix well to combine.

Heat a wok over high heat until hot. Add sesame seeds and stir-fry 2 minutes or until golden. Remove to a plate.

Add 1 ½ tablespoons oil and the lamb and stir-fry 4 minutes or until brown. Remove to a plate.

Add remaining 2 teaspoons oil to the wok and heat until hot. Add onion and stir-fry for 1 minute. Add the mushrooms and stir-fry 2 minutes. Add bok choy stems, snow peas and stir-fry 1 minute.

Add lamb and bok choy leaves and stir-fry 1-2 minutes or until heated through. Stir through the sesame seeds and serve immediately.

Variations:

Serve with steamed jasmine rice, if desired. Serving suggestion not included in nutritional information.

Author:

Fresh Finesse

Member Comments: (1)

By: governorphil - 2010-07-09
Needs extra chilli sauce to give that authentic Asian kick. Be careful with the oil portions - recipe is confusing. I used 1 tbsp for the lamb, then a further 1tbsp for the onion