Lamb and Asian Greens
Preparation: 10 minutes
Cooking: 15 minutes
400 g lamb loin fillets, thinly sliced
2 tblspn kecap manis
2 tblspn sweet chilli sauce
2 tblspn sesame seeds
2 tblspn peanut oil
1 red onion, cut into thin wedges
400 g button mushrooms, sliced
1 bunch baby bok choy, leaves separated and stems chopped
200 g snow peas, trimmed
Cooked jasmine rice, to serve
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 with rice.