1 lb. lamb stew meat, cooked
1 green pepper
1 onion
5 c. hot cooked rice
1 can Chinese vegetables
1 can water chestnuts, sliced
2 bouillon cubes
Cornstarch
1 tbsp. sesame seeds

Cook your rice. Stew the meat and save the meat broth and the water from the pans. You'll need 3 cups. Cut green pepper and onion into strips. Saute together with drained stew meat and sesame seed and a little oil (salt, pepper, ginger and garlic to taste). Put bouillon, 3 tablespoons cornstarch and broth water in a pan. Heat and stir. When thick and clear add vegetables. To serve, layer rice on the bottom then meat then vegetables.