prep + cook time 30 minutes serves 4
130g (⅔ cup) white long-grain rice
600g lamb strips
1 teaspoon chinese five-spice powder
2 teaspoons sesame oil
2 tablespoons peanut oil
2 cloves garlic, crushed
1 teaspoon finely grated fresh ginger
1 medium brown onion (150g), sliced thinly
1 each small red & yellow pepper (150g), sliced thinly
500g choi sum, chopped coarsely
1 teaspoon cornflour
125ml (½ cup) chicken stock
1 tablespoon soy sauce
2 tablespoons black bean sauce
6 spring onions, sliced thinly
1 Boil, steam or microwave rice until tender.
2 Meanwhile, place lamb in a medium bowl with spice and sesame oil; toss lamb to coat in mixture.
3 Heat half the peanut oil in a wok over high heat; stir-fry lamb, in batches, until browned lightly. Remove from wok.
4 Heat remaining peanut oil in wok;
stir-fry garlic, ginger and brown onion for 3 minutes or until onion just softens. Add pepper and choi sum to wok; stir-fry for 2 minutes or until pepper is just tender.
5 Blend cornflour with stock and sauces in a small jug. Return lamb to wok, add cornflour mixture; stir-fry until sauce boils and thickens slightly and lamb is heated through and cooked as desired. Serve stir-fry sprinkled with spring onion.