Created by ImPat on December 20, 2018
Step 1: Cook rice in a large pan of boiling water until tender and then drain and cover to keep warm.
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.
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.
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.
Step 5: Serve stir-fry with rice.