Ingredients
Method
1.Heat a lightly oiled wok on high. Stir-fry lamb in two batches for 2-3 minutes, until browned. Remove from wok. Stir-fry green onion for 2 minutes, until tender. Stir in soy sauce, chilli garlic sauce, vinegar and brown sugar and bring to boil. Return lamb to wok with sesame oil and toss to coat.
2. Stir through baby spinach and serve with steamed rice.