Recipe supplied by The Australian Mushroom Growers Association.
Combine lamb, ketcup manis and sweet chilli sauce in a medium bowl, mix well to combine. Cover and place in the fridge for 10 minutes.
Heat a wok over high heat until hot. Add sesame seeds and stir-fry 2 minutes or until golden. Remove to a plate.
Add 3 teaspoons oil and half the lamb and stir-fry 2 minutes or until brown. Remove to a plate and repeat with oil and remaining lamb.
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.
Makes 4 servings
|Prep Time:||15 mins|
|Cooking Time:||15 mins|
|Ready in:||30 mins|
|Nutritional Information - Per Serve|
|Saturated Fat||5.1 g|
|Total Carbohydrate||10.2 g|
|Total Protein||36.2 g|
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