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 |
Suitable for: |
|
Dinner |
Nutritional Information - Per Serve | |
Kj | 1572 kj |
Calories | 376 kcal |
Fat | 20 g |
Saturated Fat | 5.1 g |
Total Carbohydrate | 10.2 g |
Total Protein | 36.2 g |
Fibre | 5.7 g |
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