Ingredients

• 500-600 grams leg lamb steaks
• 1 tsp minced garlic
• 2 tsp minced ginger
• 2 tsp chilli
• 2 tblsp plum sauce
• 2 tblsp oil
• 1 red onion
• 250 grams green beans or cut a head of broccoli into florets
• ¼ cup water or a mix of sherry and water
• 2 tsp cornflour
• 1 tblsp soy sauce
• 1 cup jasmine rice
• 1¼ cups water

Method

1. Trim any remaining fat from lamb steaks and slice the lamb finely. Toss with minced garlic, minced ginger and chilli, plum sauce and oil and set aside while preparing the vegetables.
2. Peel and slice red onion, trim and halve green beans or cut a head of broccoli into florets.
3. When just about ready to eat, heat the wok and add the lamb, tossing quickly to brown without burning. Set aside.
4. Add the vegetables to the wok with a splash of water and stir over a high heat to cook quickly. Mix together water or the mix of sherry and water with cornflour and soy sauce and stir into the vegetables with the lamb. Season with pepper and toss together until hot. Serve over plainly boiled Jasmine rice.

Jasmine Rice

1. Long grain fragrant rice that is best cooked by the absorption method to retain its delicate flavour. Allow 1¼ cups water for every cup of rice and add salt if wished.