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How to make Lamb and bok choy stir fry

Yield = 4
Prep time: 0:40
Cook time: 0:10
Total time: 0:50

Ingredients

  • 2 teaspoons cornflour
  • 3 teaspoons light soy sauce
  • 3 teaspoons Shaoxing wine
  • 440g lamb leg steaks, sinew removed, thinly sliced
  • 80ml (1/3 cup) peanut oil
  • 1 tablespoon finely chopped fresh ginger
  • 2 large garlic cloves, finely chopped
  • 2 baby bok choy, quartered lengthways
  • 1 1/2 tablespoons oyster sauce
  • Pinch of caster sugar
  • Sesame oil, to drizzle
  • Fresh coriander sprigs, to serve
  • Long fresh red chilli, sliced, to serve
  • Steamed rice, to serve

Method

  • Step 1 Combine the cornflour, soy sauce, Shaoxing wine, a large pinch of salt and 3 teaspoons water in a glass or ceramic bowl. Add the lamb and stir well to combine. Set aside for 20 minutes to marinate.
  • Step 2 Heat the oil in a wok over high heat until smoking. Add half the lamb and stir-fry for 2 minutes or until the lamb changes colour. Use a slotted spoon to transfer the lamb to a plate. Repeat with the remaining lamb.
  • Step 3 Drain the oil, reserving 1 tbs. Add the ginger and garlic and stir-fry for 1 minute or until aromatic. Add the buk choy and stir-fry for 1 minute or until tender-crisp. Add the lamb and oyster sauce. Stir-fry to combine. Season with caster sugar. Toss to combine. Drizzle with sesame oil and top with coriander and chilli. Serve with steamed rice.