The pic says it all - reason enough to make this straight-forward Asian lamb stir-fry.



  • 400g mangetout
  • 2 Portobello mushrooms, peeled and sliced
  • 1 bunch of spring onions, chopped
  • few basil leaves, torn
  • 400g lamb steak, sliced
  • 1 tbsp olive oil
  • salt and pepper


  • 25g sesame seeds
  • knob of ginger, peeled and grated
  • 1 garlic clove, crushed
  • 2 tbsp olive oil
  • 2 tbsp tamari
  • 1 tbsp mirin
  • 2 tsp wasabi paste
  • 2 tsp miso paste
  • 1 tsp sesame oil
  • splash of water


  1. Make the dressing by whisking all the ingredients together. Set aside.
  2. Blanch the mangetout really briefly, then refresh. Mix with the mushrooms, spring onions, basil and a tablespoon or two of the dressing, then lay out on a platter.
  3. Stir-fry the lamb in a hot pan with some olive oil and a little salt and pepper. Cook to your liking and then plate up, drizzle some more dressing on top and serve.

Recipe courtesy of Ketogenic Kitchen.