Stir-Fried Lamb In Black Bean Sauce

prep + cook time 30 minutes  serves 4


130g (⅔ cup) white long-grain rice

600g lamb strips

1 teaspoon chinese five-spice powder

2 teaspoons sesame oil

2 tablespoons peanut oil

2 cloves garlic, crushed

1 teaspoon finely grated fresh ginger

1 medium brown onion (150g), sliced thinly

1 each small red & yellow pepper (150g), sliced thinly

500g choi sum, chopped coarsely

1 teaspoon cornflour

125ml (½ cup) chicken stock

1 tablespoon soy sauce

2 tablespoons black bean sauce

6 spring onions, sliced thinly


1     Boil, steam or microwave rice until tender.

2     Meanwhile, place lamb in a medium bowl with spice and sesame oil; toss lamb to coat in mixture.

3     Heat half the peanut oil in a wok over high heat; stir-fry lamb, in batches, until browned lightly. Remove from wok.

4     Heat remaining peanut oil in wok;
stir-fry garlic, ginger and brown onion for 3 minutes or until onion just softens. Add pepper and choi sum to wok; stir-fry for 2 minutes or until pepper is just tender.

5                Blend cornflour with stock and sauces in a small jug. Return lamb to wok, add cornflour mixture; stir-fry until sauce boils and thickens slightly and lamb is heated through and cooked as desired. Serve stir-fry sprinkled with spring onion.

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