Method:
1 Heat oil in a wok over a high heat, add the lamb, ginger, garlic, chilli, capsicum, red onion and beans, stir-fry for 1-2 minutes minute, add the sauces and stir-fry for a further minute. Remove from heat, stir through the tomato and parsley, season with salt and pepper.
2 Lay the cos leaves on a serving plate and top with the chilli lamb. Serve