Recipe: Green Lamb-&-Prawn Stir-Fry
Some cold, cooked lamb (I used the remains of our Sunday roast), chopped into 2cm chunks
A handful of frozen prawns
2x cloves garlic, chopped
1x green pepper, finely chopped
1x onion, finely chopped
10x baby button mushrooms, quartered (roughly - a handful)
1x small leek, finely chopped
1x handful leaf spinach, roughly chopped
1x packet Uncle Ben's Chinese Style Rice (or enough cooked rice for two, I was just being lazy)
1x sachet Blue Dragon Black Bean Sauce (again laziness and not that clever yet. :P)
Dried chilli flakes (probably about 1/2 tsp or less)
In a non-stick pan or (preferably) wok, add a good splash of olive oil and soy sauce, and the chilli flakes. Mine are in a grinder so it was about... four grinds, I think. Depends how hot you want it.;)
Add the garlic and fry off, then add the lamb, peppers, onion, mushrooms, leek and spinach - not necesarily in that order, that's just how I did it, as I was chopping veg as I went along. Add the prawns last and make sure everything is coated in the oil/soy sauce mixture.
When it's all cooked through, add the rice and stir through. (If using the pre-packed rice you don't need to microwave it, it'll cook in the wok.) Then add the sauce and stir through again, cooking for a few minutes.
Yes, it's that easy. It had quite a kick to it, but I'm not sure if that was from the instant rice or the chilli flakes (the latter are quite deadly in too-large doses). Obviously, the lamb and/or prawns can be omitted and you can add more vegetables. You also don't have to use a green pepper, but it does rather lose the green-ness without it.;)
Hm, that was nice. I may go and have another serving spoonful. *noms*
Nothing else to report.