Lamb Stir-Fry with
Mangetout and Pak Choi

For a change from lamb, you could make this stir-fry with organic beef, chicken, turkey, duck or prawns (shrimp). Serve it with steamed fragrant Thai rice or basmati rice.

  • Gluten Free
  • Lactose Free
  • Soya Free
  • Yeast Free
  • Egg Free
  • Nightshade Free

Serves 4-6


  • 2 teaspoons organic sesame oil
  • 2 tablespoons organic cold pressed extra virgin olive oil
  • 625g / 1lb 6oz trimmed and thinly sliced organic lamb cut from ½ leg fillet
  • 1 large organic garlic clove, crushed
  • 2 teaspoons Chinese or Thai ground spice (without chilli if on a nightshade-free diet) or make up your own using equal parts or organic star anise, fennel seed, ground cinnamon, cloves, ginger and garlic powder
  • 6-7 organic spring onions (scallions), finely chopped
  • 6 baby-sized organic pak choi, trimmed and halved
  • 170g / 6oz organic mangetout (snow peas), topped and tailed
  • 2 tablespoons (Sanchi) Furikake Japanese seasoning
  • 2 tablespoons allergy-free lamb, chicken or vegetable stock (bouillon)
  • Plenty of freshly ground black pepper and a little sea salt (optional)
  • 2-4 heaped tablespoons chopped fresh organic coriander (cilantro) leaves


Heat the oils in a wok, add the lamb, garlic and spice mixture and sauté for a few minutes until the meat is browned all over. Add the spring onions (scallions), pak choi and mangetout (snow peas) and stir-fry for a few minutes until softened. Stir in the Furikake seasoning, stock (bouillon) and seasoning to taste. Allow the mixture to bubble for a few minutes and serve immediately, sprinkled with the chopped coriander (cilantro) leaves.

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