Asian Vegetable Stir-fry With Sugar Snap Peas And Baby Bok Choy

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons vegetable stock
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon honey
• 1 -2 garlic clove, finely minced
• 1 tablespoon freshly grated ginger
• vegetable oil
• 1 medium sweet onion, thinly sliced
• 1 1/2 cups sliced red bell peppers
• 1 1/2 cups sliced green bell peppers
• 2 cups sugar snap peas
• 2 baby bok choy
• 1 1/2 cups dried shiitake mushrooms, reconstituted and drained
• 6 ounces cooked lamb tenderloin, thinly sliced
• green onion, sliced for garnish

Recipe

• 1 in a small dish, whisk together the sauce ingredients and set aside.
• 2 in a large wok or skillet heat add a small amount of vegetable oil and heat over medium high heat. when a drop of water sizzles in the pan add the onions and cook until lightly browned.
• 3 stir in the peppers and peas. cut the baby bok choy in fourths lengthwise and then in 1 inch lengths. add to wok and stir-fry until the bok choy begins to turn dark green, about 3 minutes. add drained mushrooms, sliced lamb if using and sauce. cook just until warmed through.