• 130g Lamb Leg Lamb Leg, roasted
• 120g basmati rice Basmati Rice, boiled
• 80g pak choi Pak Choi
• 80g edamame beans Edamame Beans
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the pak choi and edamame, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Cut the lamb into strips, season well and stir-fry or griddle over high heat for 4-5 minutes until browned but still juicy.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the pak choi and edamame for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: basmati rice first, then the veg and lamb, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.