Preparation time: 10 minutes
Cooking time: 10 minutes
1 tablespoon peanut oil
800g lamb backstrap, sliced thinly
1 clove garlic, chopped
1 small onion, cut into wedges
275g baby bok choy, trimmed and leaves separated
100g shittake mushrooms, sliced
125g bamboo shoots
350g lychees, peeled
2 1/2 tablespoons hoi sin sauce
cracked black pepper
1. Heat half the oil in a wok or large frying pan. Add the lamb and cook in batches until browned. Remove and set aside.
2. Add the remaining oil, garlic and onion to the wok and cook for a minute before adding the bok choy, mushrooms, bamboo and lychees.
3. Cook for 3 minutes then return the lamb to the wok, along with the hoi sin and pepper. Cook for a further minute then serve with noodles or rice.