Teriyaki lamb cutlets with stir-fried greens

Method

• 1
  Brush the lamb with 2 tablespoons of the marinade.
• 2
  Cut choy sum stems in half crossways. Shred the leaves.
• 3
  Heat 2 teaspoons of vegetable oil in a non-stick frying pan over medium-high heat. Cook lamb for 2 minutes each side for medium. Transfer to a plate and cover with foil to rest.
• 4
  Meanwhile, heat remaining vegetable oil in a wok. Stir-fry choy sum stems, broccolini, garlic and ginger for 1 minute. Add the water. Stir-fry for 2 minutes. Add the shallot, vinegar, sesame oil and remaining marinade. Toss until heated through. Serve lamb and greens with steamed rice.