Lamb and Vegetable in a Wok
Cut meat into small thin strips. Peel and finely chop garlic and ginger. Mix lamb with garlic, ginger, 6 tablespoons of soy sauce and sesame oil. Refrigerate, covered, for approximately 6 hours.
Peel shallots and cut into thin strips. Rinse bok choy and cut into thin strips. Clean mushrooms and cut into pieces. Toast sesame seeds in a dry pan until golden yellow on low heat. Remove and cool.
Rinse and spin dry mint, pluck leaves. Heat oil in a wok and cook lamb with marinade for about 2 minutes. Add mushrooms, shallots and bok choy, mix well, saute for 3 minutes. Add remaining soy sauce. Add mint leaves just before serving. Place stew into small bowls and sprinkle with sesame seeds. Serve.