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Stir-fried ginger lamb, pumpkin & Asian greens



I’ve always loved Asian cuisine. Japanese, specifically, but Chinese is great too. I think main reason is that I can’t go past a good stir-fry. This is a great recipe – and it tastes as great as it sounds!

Stir-fried ginger lamb, pumpkin & Asian greens


  • 600g lamb rump steaks, thinly sliced
  • 1 & 1/2 tbsp. Chinese rice wine
  • 1 bunch choy sum, trimmed, washed
  • 1 bunch bok choy, trimmed, washed
  • 1 tbsp. vegetable oil
  • 1 large red onion, cut into thin wedges
  • 3cm piece ginger, peeled, cut into thin matchsticks
  • 300g peeled pumpkin, cut into 5mm thick slices
  • 2 cups steamed rice, to serve
  • Sweet chilli sauce, to serve


  1. Place lamb and rice wine in a shallow nonmetallic bowl and stir to coat. Set aside to marinate for 10 minutes.
  2. Cut the choy sum and bok choy in half leaving stalk and leaves.
  3. Heat half the oil in a large wok over a high heat.
  4. Stir fry the lamb, in batches, for 2-3 minutes or until golden, remove from wok and set aside.
  5. Return wok to a high heat, add the remaining oil, onion and ginger, stir fry for 1-2 minutes.
  6. Add the pumpkin and 60ml (¼ cup) water, stir fry for a further 3 minutes.
  7. Add the choy sum and bok choy stalks, cook for 1 minute, then add the leaves and stir fry for 1 minute further or until just wilted and pumpkin is tender.
  8. Return lamb to wok and toss to combine.
  9. Serve with steamed rice and a drizzle of sweet chilli sauce.

Silky smooth
Blend 2-3 slices lamb (30g), with 3 slices pumpkin (50g), and 2 pieces greens (20g) with 1 tbsp. rice and 2 tbsp. boiled water until smooth.

Lumpy mushy
Pulse 2-3 slices lamb (30g), with 3 slices pumpkin (50g), and 2 pieces greens (20g) with 2 tbsp. boiled water until partially smooth. Stir through 1 tbsp. rice.

Finger food
Place strips of lamb cut in half, 4 slices of pumpkin, cut in smaller pieces and 2 pieces of Asian greens, cut in small pieces on a plate. Serve with a small bowl of steamed rice.

Toss ½ cup stir fry through ¼ cup rice and serve in a shallow bowl with a fork. Omit sweet chilli sauce.

Tip: Most Asian sauces such as soy or sweet chilli sauce are very high in sodium, so should only be added at the table. Salty foods should be avoided for babies and toddlers.

This recipe and image are courtesy of

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