December 20, 2018
Dinner, Main Dish, Lamb/Mutton,
Vegetables, Bok Choy, Corn, Asian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy more
Add toRecipe Book
Add toShopping List
"from our weekday newspaper The West Australian. Times are estimated."
Cook rice in a large pan of boiling water until tender and then drain and cover to keep warm.
Meanwhile, heat half the oil in a large wok over a high heat and add lamb in two batches and stir-fry for about 2 minutes, or until browned. and then remove.
Add remaining oil to same hot wok and add onion, capsicum, corn, garlic and ginger and stir-fry for about 2 to 3 minutes, or until vegetables are almost tender.
Return lamb to wok with bok choy and add combined sauce, honey and 1/4 cup water and stir-fry for a further 2 minutes, or until hot.
Serve stir-fry with rice.
One of the most flavor-filled cooking styles you can make is with a slow cooker. No matter...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
Recipe Stories / Blog
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....