Mongolian Lamb

1½ cups (300g) White long grain rice

2 tbsps Peanut oil

600g Lamb strips

2 Cloves garlic, crushed

1cm Fresh ginger, grated

1 Medium brown onion, sliced

1 Medium red pepper, sliced

1 Medium Courgette, sliced

¼ cup (60ml) Soy sauce

1 tbsp Black bean sauce

1 tbsp Cornflour

2 tbsp Rice wine vinegar

6 Spring onions, sliced

1. Cook rice in a large saucepan of boiling water, uncovered, until just tender; drain. Cover and keep warm.
2.  Meanwhile, heat half the oil in a wok; stir-fry lamb, in batches until browned all over, remove from the pan.
3.  Heat remaining oil in the wok; stir-fry garlic, ginger and brown onions until softened. Add the pepper and courgette; stir-fry until the veg is tender.
4.  Return the lamb to the wok and add the cornflower, black bean sauce and soy sauce. Stir-fry until the sauce boils and thickens slightly.
5. Remove from the heat, stir in the spring onion and serve with rice.