450g lamb, thinly sliced
2 tbsp chilli paste (available from most UK supermarkets)
5 spring onions
3 cloves of garlic
2cm piece of root ginger
1 red bell pepper
1 green bell pepper
2-3 leaves of white cabbage or spring greens
2 large, ripe tomatoes
1 tbsp tomato purée
450ml meat or vegetable stock
1 tsp dark soy sauce
Vegetable oil for cooking
Prepare the vegetables: Slice the leeks and spring onions. Finely chop the garlic and ginger. Dice the bell peppers, courgette and tomatoes. Finely shred the cabbage leaves.
Heat 3-4 tbsp oil in a wok on a medium-high heat until smoking. Add the lamb and stir-fry until the pieces are lightly browned.
Add the chilli paste and tomato purée and stir-fry briefly. Add the leeks, spring onions, ginger and garlic and sautée for a minute or two.
Add the bell peppers, courgette, cabbage and tomatoes.
Pour over the stock, then bring to the boil and reduce to a simmer for 5 minutes.
Add the soy sauce and season with salt and pepper.
Serve with pasta such as tagliatelle, or noodles if you prefer.
Pray for china