Ginger and Black Bean Lamb Stir-Fry
Serves 4, Prep 10 mins, Cook 10 mins
1½ cups jasmine rice2 tblsps vegetable oil600g lamb stir-fry strips1 onion, halved, thickly sliced1 red capsicum, cut into thin strips115g punnet baby corn, halved lengthways2 cloves garlic, crushed2 tsps finely grated fresh ginger1 bunch baby bok choy (340g), trimmed, halved lengthways
1/3 cup black bean sauce1 tblsp honey
1 Cook rice in a large pan of boiling water until tender. Drain. Cover to keep warm.
2 Meanwhile, heat half the oil in a large wok over a high heat. Add lamb in two batches. Stir-fry for about 2 minutes, or until browned. Remove.
3 Add remaining oil to same hot wok. Add onion, capsicum, corn, garlic and ginger. Stir-fry for about 2 to 3 minutes, or…
