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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We often have Asian nights where I will make 3-4 different dishes I did one last weekend and this was one of the dishes I made. As I made several dishes, the amount of lamb I made was less than listed below, I think I have guessed the right amounts for 4 people as a main meal. Ingredients:
olive oil |
800 g lamb fillets, sliced into strips |
2 teaspoons sesame oil |
2 garlic cloves, crushed |
1 brown onion, sliced thinly |
2 red chilies, seeded and finely chopped (i always add a few seeds for a bit of a kick.) |
100 ml teriyaki sauce |
80 ml sweet chili sauce |
500 g baby bok choy |
200 g broccoli florets |
Directions:
1. Heat some olive oil in a wok or pan, stir-fry lamb in batches until browned and cooked as desired. Remove from wok and set to one side.
2. Heat sesame oil in same wok or pan, stir-fry onion and garlic until onion softens add chili and stir-fry a minute more.
3. Return lamb to pan with sauces and bring to boil, add broccoli, cook a couple of minutes, add bok choy and cook until broccoli is just tender and bok choy just wilts.
4. (This is why I add broccoli first as bok choy cooks quicker so just judge for the cooking time.).
5. As a low carb meal I serve this as is, but if you want to add carbs it is nice with steamed rice.
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