Ingredients
- 238 grams dry jasmine rice (dry 1 1/2 cups)
- 2 tablespoons oil (vegetable oil)
- 600 grams lamb (strips)
- 1 yellow onion (halved, thickly sliced)
- 1 red capsicum (cut into thin strips)
- 115 grams corn (fresh baby corn, halved lengthways)
- 2 cloves garlic, crushed
- 2 teaspoons grated ginger root (fresh and finely grated)
- 340 grams baby bok choy (1 bunch, trimmed, halved lengthways)
- 1/3 cup black bean sauce
- 1 tablespoon honey
How to Make
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Step 1: Cook rice in a large pan of boiling water until tender and then drain and cover to keep warm.
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Step 2: 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.
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Step 3: 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.
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Step 4: 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.
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Step 5: Serve stir-fry with rice.
We hope you enjoy this recipe!
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