Hoisin Lamb Stir Fry

Hoisin Lamb Stir Fry

Lamb was on special this week and its my all time favourite meat.

So I got some steaks and cooked them in hoisin sauce to use up the bottle.

I normally make my own sauces but as I am being a bit lazy this summer have

used Chinese Sauces that I know are lower salt varieties than most Asian sauces

Recipe serves 3

3 lamb steaks (no bone)

1/2 bottle Hoisin Sauce


Option 1:

1 1/2 cups frozen Asian stir fry vegetables

3 baby bok choy.

Olive Oil cooking spray

1 cup leftover jasmine rice

Optional : steamed rice to serve with



In non stick skillet cook lamb with cooking spray on both sides for 2 minutes.

Pour over the hoisin sauce

Option 1 : add frozen vegetables and cook for further 3-4 minutes

until vegetables are almost cooked through . Then add the bok choy leaves and stems.

Remove lamb and rest before plating up. Stir fry vegetables and bok choy for another minute or 2.

Serve with or without steamed rice

Place 1  lamb steak  in middle of plate (on top of 1/3 cup rice if using rice) (X 3 plates or use takeout containers for extra serves with lids)

Place vegetables around the plate evenly top with bok choy and sauce evenly.

Options to serve

20170119_113345-1.jpg Option 2 : Hoisin Lamb with Sourdough Wrap, Lettuce, Tomato, Kewpie and Vegepod Cucumber








20170124_102447-1.jpg Option 3: Hoisin Lamb, Sourdough Wrap, Pineapple, Lettuce, Homemade Ranch Dressing (recipe on another post)