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100g lamb shoulder; a handful boiled red rice; a handful of green beans; 1 onion; ½ chilli pepper; 3cm ginger; 1-2 clove garlic; 1 tbsp palm oil; 1 tbsp sesame oil; 2-3 tbsp soy sauce; 2 tbsp oyster sauce; coriander
Lamb, vegetable and red rice stir-fry
Prepare the rice the night before: pour over double the water and bring to the boil. Boil in a closed saucepan for 30 minutes and leave to stand for 10 minutes. Leave to cool. On a high heat fry the finely chopped garlic, pepper and ginger in the palm oil for 30 seconds. Add the lamb cut into thin strips and stir for a couple of seconds. Add the sesame oil and vegetables, stirring and quickly frying. Add the rice and stir. Add the sauces and mix. Heat through and add the coriander. Remove from the heat and serve immediately in deep warmed bowls.
