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6 persons INGREDIENTS • 2 Kilos of cleaned lamb loin • Sea  Salt to tasteRice • 300 grams of Basmati rice • 20 grams of lemmon grass • 10 grams of ginger • 400ml of coconut milk • 150 ml of water • Salt to taste Vegetables INGREDIENTS • 40 grams of green pepper in julienne • 30 grams of red onions in julienne • 10 grams of eggplant in julienne • 10 grams of nappa cabbage in julienne • 10 grams of snow peas in julienne • 5 grams of fine diced ginger • 15 grams of bock choy juliene • 5 grams of chopped cilantro • 10 grams of carrots in julienne • 5 grams of chopped garlic • Soy sauce and sesame seed oil to taste Mongolian sauce INGREDIENTS • 400 ml of soy sauce • 30 grams of ginger • 10 grams of garlic • 100 grams of Brown sugar • 100ml of lamb or Meat broth Sauce PROCEDURES Sauté garlic and ginger until translucent afterwards add soy sauce and sugar then reduce to half the amount. Afterwards add the lamb broth and reduce until having a homogenous consistency and cool after seasoning the Lamb loins marinating them in the sauce for 24 hours. Rice PROCEDURES Mix all the ingredients and cover them in a thick bottom pot.  Cook with a high heat for 4 minutes then lower heat and cook for 15 minutes more and rectify seasoning after separating the pieces of ginger and lemmon tea and conserve. Vegetables PROCEDURES Sauté all vegetables except cilantro and green onion  in a Wok preferably.  After sautéing vegetables without taking off fire, add soy sauce, sesame seed oil  and finally before serving add cilantro and the green onions  and rectify the taste Take marinated meat cook on each side until at your particular preference. This plate is served with presentation of your preference Enjoy your meal Chef Alfredo Jimenez