Chinese Lamb and Veggie Stir-Fry with Brown Rice

Steps

1. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. While rice cooks, pat lamb dry with paper towels and dice 2cm. Toss with cornflour in a medium bowl and season with salt and pepper.
3. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 2 minutes, turning on all sides, until browned. Remove from pan and set aside, covered, to keep warm.
4. Wipe pan clean with paper towels and return to medium-high heat with a drizzle of oil. Stir-fry onion with a pinch of salt for 1-2 minutes, until softened.
5. Add carrot and cabbage and cook for a further 4-5 minutes, until just tender. Add bok choy, Chinese lamb sauce and lamb (including any resting juices) and toss to combine. Cook for a further 1 minute, until sauce begins to thicken, bok choy wilts and lamb is warmed through. Season with pepper.
6. spoon ¾ cup of brown rice into each bowl and top with Chinese lamb and veggie stir-fry. Garnish with spring onions.