Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add half the lamb in a single layer and sear 1–2 minutes per side until browned but not fully cooked. Remove to a plate and brown the remaining lamb with the remaining 1 tablespoon oil. Return all lamb to the pan.

Aromatics and vegetables

Reduce heat to medium. Add minced garlic and diced onion to the pan and cook 2–3 minutes until softened and fragrant. Add diced potato and zucchini and cook 3–4 minutes, stirring so the potato gets a little color.

Add sauce

Push ingredients to the side and add the black bean paste directly to the hot pan. Fry the paste 30–45 seconds, stirring, to remove raw bitterness. Add soy sauce, oyster sauce, sugar and 1 cup water or stock; stir to combine and dissolve the paste into a glossy sauce.

Simmer

Bring to a simmer, cover and cook 8–10 minutes until potatoes are tender and lamb is cooked through. Uncover and check seasoning; add more soy or salt if needed.

Thicken and finish

Stir the 1 tablespoon cornstarch slurry into the pan and simmer 1–2 minutes until the sauce thickens to coat the meat. Drizzle 1/2 teaspoon sesame oil, toss in sliced green onion, and remove from heat. Keep warm until serving.

Shrimp fried rice

Prep and scramble eggs

Heat a large nonstick skillet or wok over high heat. Add 1 tablespoon neutral oil, pour in beaten eggs, scramble quickly until just set, then transfer eggs to a bowl and set aside.

Cook shrimp

Return pan to high heat with the remaining 1 tablespoon oil. Add shrimp, season with a pinch of salt and pepper, and stir-fry 1–2 minutes per side until pink and just cooked. Remove shrimp to the bowl with eggs.

Stir-fry vegetables and rice

Add a splash more oil if needed and reduce heat to medium-high. Add minced garlic, diced carrot and peas; stir-fry 1–2 minutes. Add cold rice, breaking up any clumps with the back of a spatula. Stir-fry 3–4 minutes until rice is heated through and beginning to get slight golden spots.

Combine and season

Return shrimp and eggs to the pan, add soy sauce, sesame oil, salt and pepper, and toss everything together until evenly coated. Stir in sliced green onion, taste and adjust seasoning. Keep warm until serving.

Danmuji (quick pickled yellow radish)

Make pickling liquid

In a small saucepan, combine rice vinegar, water, sugar, salt, turmeric and chili flake (if using). Heat just until sugar and salt dissolve, about 1–2 minutes; remove from heat and let cool slightly.

Pickle radish

Pack the sliced daikon into a clean jar or container. Pour the warm pickling liquid over the radish so it is fully submerged. Let cool to room temperature, then refrigerate at least 1 hour for a quick pickle (best after 4 hours). Keep refrigerated; will keep 1–2 weeks.