Mushroom Lamb and Asian Greens

Preparation: 10 minutes

Cooking: 14 minutes

Serves 4

400g lamb loin fillets, thinly sliced

2 tblspn ketcup manis (or soy)

2 tblspn sweet chilli sauce

2 tblspn sesame seeds

2 tblspn peanut oil

1 red onion, thinly sliced

400g button mushrooms, sliced

1 bunch baby bok choy, separated, chopped

200g snow peas, trimmed

Jasmine rice to serve

Combine lamb, ketcup manis (or soy) 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 for 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 tspn oil to the wok and heat until hot. Add onion and stir-fry for 1 minutes. 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.