Lamb with Lychees and Hoi Sin 

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A quick and delicious dinner idea!

Ingredients:

1 Tbsp peanut oil

800 g lamb backstrap, sliced thinly

1 clove garlic, chopped

1 small onion, cut into wedges

275 g baby bok choy, trimmed and leaves separated

100 g shiitake mushrooms, sliced

125 g bamboo shoots

350 g fresh lychees, peeled

2 1/2 Tbsp hoi sin sauce

1 pinch cracked black pepper, to taste

Directions:

Heat half the oil in a wok or large frying pan. Add the lamb and cook in batches until browned. Remove and set aside.

Add the remaining oil, garlic and onion to the wok and cook for a minute before adding the bok choy, mushrooms, bamboo and lychees.

Cook for 3 minutes then return the lamb to the wok, along with the hoi sin and pepper. Cook for a further minute, then serve.

Author:

Australian Lychee Growers Association

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