Five-spice lamb

Snip a breast of lamb into thin strips, sprinkle with Chinese 5-spice (as much as you like- I used about three small pinches, to give a very subtle hint of flavour). Put in the oven and bake until crisp. (About an hour at mark 5). 

During the final 20 minutes, get cracking:

Put 1 cup rice and 2 cups water in a saucepan, bring to the boil, cover and simmer until all the water is absorbed. This is called the absorption method. 

Meanwhile

Fry in a little bit of olive oil in this order, frying each a bit before adding the next thing:

About 1 inch of fresh ginger, cut into matchsticks. 

3 cloves of garlic, finely sliced. 

2 small red onions, sliced. 

A few mushrooms, sliced ( I used about 10 smallish closed-cup white ones)

A handful of sugar-snap peas, cut in half. 

A few cherry tomatoes, cut in half ( I used about 8). 

A good glug of soy sauce. 

The juice of a small lime (the zest would be a good addition, I think, but my lime was a bit old, so I didn't use it). 

A whole star anise. (Put this in, stir for about 30 seconds, then take it out again). (Or leave it in longer if you like aniseed). 

Finally, a couple of big teaspoons of smoked chilli jelly. (This is a magic ingredient- I use it in loads of things). 

I made this up as I went, and it turned out as a really good sweet, sourish vegetable dish with enough sauce to moisten the rice. It was delicious. 

Note: my seasoning was very subtle- I was cooking for someone who doesn't usually like aniseed. (Who ate every scrap!).  Add more 5-spice for a stronger flavour for the lamb, more chilli for more heat, different veg etc. you get the idea.