Ingredients
- 500 g (1 lb 2 oz) lamb fillets, cut into strips about 2.5 cm (1 inch) wide
- 1 egg white, lightly beaten
- cornflour (cornstarch), for coating
- 2-3 tablespoons oil
- 2.5 cm (1 inch) piece fresh ginger, thinly sliced
- 2 garlic cloves, crushed
- 2 tablespoons soy sauce
- 2 leeks, finely sliced
- 250 g (9 oz) baby English spinach leaves, torn
- 1 small bunch bok choy (pak choy), cut into short lengths
- 115 g (4 oz/3/4 cup) frozen peas
- 1 teaspoon sugar
- 3 tablespoons chicken stock
- dash of chilli sauce
Method
1. Season the strips of lamb with salt and pepper, dip in the egg white and dust with cornflour.
2. Heat half the oil in a wok and add the ginger, garlic and soy sauce. Stir-fry over high heat for 30 seconds. Add the lamb and stir-fry for 1 minute, or until browned. Reduce the heat, cover and cook for 3 minutes. Remove the lamb from the wok.
3. Heat the remaining oil in the wok and add the leek. Stir-fry over high heat for 3 minutes, or until the leek has softened.
4. Add the spinach, bok choy and frozen peas to the wok and stir-fry for 1 minute. Reduce the heat, cover the wok and steam the vegetables for 2 minutes. Combine the sugar, stock and chilli sauce and add to the wok. Add the lamb and stir well. Stir-fry for 2 minutes, or until the lamb and vegetables are just tender.
