Lamb Stir Fry with Mixed Greens

This receipe serves 4.

Ingredients:

• 500g lamb fillets
• Salt and pepper, to taste
• 1 egg white, lightly beaten
• 1 tablespoon cornflour
• 2-3 tablespoons oil
• 2cm piece fresh ginger, thinly sliced
• 2 cloves garlic, crushed
• 2 tablespoons soy sauce
• 2 medium sized leeks, finely sliced
• 250g young fresh English spinach leaves, washed and torn
• 1 small bunch bok choy, cut into pieces about 2.5cm long
• 3/4 cup frozen peas
• 1 teaspoon sugar
• 1/4 cup chicken stock
• Dash of chilli sauce

Method:

1. Cut the lamb into diagonal strips, about 2.5cm wide.  Sprinkle meat with salt and pepper, dip in egg white and dust with cornflour.  Heat half the oil in a frying pan or wok; add ginger, garlic and soy sauce and stir-fry over high heat for 30 seconds.  Add lamb; stir-fry over high heat for 1 minute or until meat has changed colour. 
2. Reduce the heat to medium; cover pan and cook for 3 minutes.  Remove meat from pan.
3. Heat remaining oil; add leek.  Stir-fry over high heat for 3 minutes or until the leek becomes limp.
4. Add spinach, bok choy and frozen peas; stir-fry for 1 minute.  Reduce heat and cover pan; cook for 2 minutes.  Combine sugar, stock and chilli in a small bowl; add to pan and stir thoroughly.  Add lamb and stir until mixed; cook for 2 minutes or until the lamb is tender and vegetables are just tender. 
5. Garnish with lemon zest, if desired.