1. Cook rice as per packet directions. 2. Bring a pot of water to the boil, blanch sliced carrots, floret of broccoli and cauliflower until just al dente, no more. Refresh under cold water so these stay crisp and keep their colour. Set aside. 3. Cut onion, into diamond cuts and separate. 4. In a wok heat sesame oil to hot. Add onion, garlic, chilli and lamb, cook till lamb is tender. 5. Add sliced celery, sliced capsicum, snow peas and bean sprouts tossing constantly. 6. Add chicken stock cube and 100ml of water and kecap manis, continue tossing. 7. Add shallots at last minute before serving, make sure you leave shallots a good 5cm long for garnish, you will love the look and taste of this simple stir fry.