Lamb and Asian Greens

Preparation: 10 minutes

Cooking: 15 minutes

Serves 4

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.