INGREDIENTS:

(SERVES 4)

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• 500g heart smart lamb, thinly sliced

• 2 cups brown rice & quinoa

• 4 cups of water

• 6 small bok chou bunches, with ends cut off 

• 1 cup thinly sliced capsicum (red and green)

• 1 brown onion, thinly sliced

• 1/2 cup chicken stock

• 1/4 cup soy sauce

• 1/4 cup oyster sauce

• 1/4 red chilli, thinly sliced

• 2 cups spinach

• cracked pepper

• 1 tsp fresh, grated ginger

• 2 tsp minced garlic

• 1/4 cup sunflower seeds

• 1tbs peanut oil

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METHOD:

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1. Heat 1tbs of peanut oil in a large flying pan. Cook the onion and thinly sliced lamb until brown.

2. Add the capsicum, bok choy, garlic and ginger. Stir until capsicum stars to become soft.

3. Add the stock, soy sauce, oyster sauce & chicken stock. Stir well and leave to cook for approximately 20 minutes. Sprinkle with sunflower seeds.

4. Cook 2 cups of brown rice and quinoa in 4 cups of water until boiled. Reduce heat and cover for 25 minutes.