With all the goodness of iron, carbohydrates and minerals perfect for muscle recovery, this dish is perfect to serve up post-exercise. Quick, easy, delicious.


SERVES: 4     PREP TIME: 10 mins     COOKING TIME: 15 mins



  • 1 serving of rice



  1. Heat half the oil in a large non-stick wok or frying pan over high heat. Cook lamb, in batches, for 1-2 minutes or until browned. Set aside on a plate.
  2. Add remaining oil to wok. Heat over medium-high heat then add garlic and onion to wok and stir-fry for 2 mins. Add rice and vegetables and stir fry for a further 2-3 minutes. Add bok choy and cook for 1 minute. Stir in sweet and sour sauce and cook for 1 minute. Return lamb to wok, toss well to heat through. Season.
  3. Serve lamb stir-fry with green onion and chilli.



  1. When stir-frying the meat wait at least 30 seconds before tossing or stir-frying. This gives the meat a chance to brown, giving it good colour and flavour. The second side will take a little less time to cook.
  2. Once you return meat to the wok, take care that it does not boil in the liquid or it will toughen. Stir-fry only to combine and warm through.
  3. Omit chilli for a kid friendly dinner.

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