Yummy & Healthy Sunday Recipe: Lamb and Bok Choy Stir-Fry

May 27 2018

For a quick and easy dinner, try this flavour-packed lamb and bok choy stir-fry.

Image credit: Jeremy Simons

0:40 Prep | 0:10 Cook | 4 Servings | Easy


2 teaspoons cornflour
3 teaspoons light soy sauce
3 teaspoons Shaoxing wine
440g lamb leg steaks, sinew removed, thinly sliced
80ml (1/3 cup) peanut oil
1 tablespoon finely chopped fresh ginger
2 large garlic cloves, finely chopped
2 baby bok choy, quartered lengthways
1 1/2 tablespoons oyster sauce
Pinch of caster sugar
Sesame oil, to drizzle
Fresh coriander sprigs, to serve
Long fresh red chilli, sliced, to serve
Steamed rice, to serve


Step 1
Combine the cornflour, soy sauce, Shaoxing wine, a large pinch of salt and 3 teaspoons water in a glass or ceramic bowl. Add the lamb and stir well to combine. Set aside for 20 minutes to marinate.
Step 2
Heat the oil in a wok over high heat until smoking. Add half the lamb and stir-fry for 2 minutes or until the lamb changes colour. Use a slotted spoon to transfer the lamb to a plate. Repeat with the remaining lamb.
Step 3
Drain the oil, reserving 1 tbs. Add the ginger and garlic and stir-fry for 1 minute or until aromatic. Add the bok choy and stir-fry for 1 minute or until tender-crisp. Add the lamb and oyster sauce. Stir-fry to combine. Season with caster sugar. Toss to combine. Drizzle with sesame oil and top with coriander and chilli. Serve with steamed rice.

Recipe by Alison Adams for Taste.