Serves 3 adults...

cooking time: 20 minutes...

1 large can of corned beef...

1 can of cooked okra...

one quarter of a cabbage...

3 x 125 grams of long grained rice...

1 cube of vegetable stock...

salt and pepper to taste...

three dessertspoons of vegetable oil...

1 wok

2 large saucepans

1. Wash rice; add a pinch of salt; put in pan and just cover with water.

Bring to boil, reduce heat, cover and simmer for 10 minutes until all the water is gone...

2. Wash and dice cabbage; put in pan and just cover with water.

Bring to boil, reduce heat, cover and simmer for 10 minutes...

3. Add okra to cabbage, and leave to stand for five minutes:

then drain most of water...

4. Add oil to wok until smoking...

Add bully beef in chunks and stir-fry for two minutes...

Sprinkle the vegetable stock on top....

Add still wet okra and cabbage and stir-fry until sauce is sticky...

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5. Serve bully beef and okra and cabbage on rice...

nahm greedily....

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