A quick and easy stir-fry full of Asian flavour – baby bok choy, baby corn, red capsicum, fresh ginger, black bean sauce and honey, served with jasmine rice.
- 1 ½ cups jasmine rice
- 2 tbsp vegetable oil
- 600 g lamb strips
- 1 onion, halved, thickly sliced
- 1 red capsicum, cut into thin strips
- 115 g punnet fresh baby corn, halved lengthways
- 2 cloves garlic, crushed
- 2 tsp finely grated fresh ginger
- 1 bunch baby bok choy (340g), trimmed, halved lengthways
- ⅓ cup black bean sauce
- 1 tbsp honey
- Cook rice in a large pan of boiling water until tender. Drain. Cover to keep warm.
- Meanwhile, heat half the oil in a large wok over a high heat. Add lamb in two batches. Stir-fry for about 2 minutes, or until browned. Remove.
- Add remaining oil to same hot wok. Add onion, capsicum, corn, garlic and ginger. Stir-fry for about 2 to 3 minutes, or until vegetables are almost tender.
- Return lamb to wok with bok choy. Add combined sauce, honey and ¼ cup water. Stir-fry for a further 2 minutes, or until hot.
- Serve stir-fry with rice.
For a change, serve stir-fry with thin rice noodles instead of rice.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||6.7 g|
|Total carbohydrates||72.4 g|
|- Sugars||12.3 g|
|Dietary fibre||2.6 g|