7 oz shiitake mushrooms, quartered
1# lamb pieces
3 T hoisin sauce
2 tsp grated fresh ginger
3/4 # bok choy, sliced
1 c grapefruit sections
2 T grapefruit juice
4 cups cooked jasmine rice
1 T chopped roasted peanuts
1/4 c minced fresh chives
1 T plus 2 tsp peanut oil. divided
Heat wok or large skillet over medium-high heat; add 1 tsp oil and mushrooms, stir fry 3 minutes, transfer to plate, cover.
Add 1 T oil to wok, cook lamb 2 minutes, turning often. Stir in 2 T hoisin sauce and 1 tsp ginger. Cook 2 more minutes, transfer to plate and cover.
Add remaining 1 tsp oil to wok. Cook bok choy with remaining ginger until almost tender. Add 1/4 c water, grapefruit juice, and remaining T of hoisin. Cook 2 minutes until tender. Turn off heat.
Divide rice into 4 bowls, top with lamb, mushrooms, bok choy, and grapefruit. Sprinkle with peanuts and chives and serve.
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