LAMB, WOM­BOK & BLACK BEAN STIR-FRY

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 1307kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

2 tbsp oil 500g lamb mince 3 gar­lic cloves, crushed 2 long red chill­ies, finely sliced 150g green beans, trimmed, cut into 2cm pieces 1 red onion, thinly sliced

1/2 cup finely shred­ded wom­bok 1/4 cup black bean sauce 1/4 cup water rice noo­dles, bean sprouts, co­rian­der, to serve

1 Heat half oil in a wok or large fry­ing pan on high.

2 Stir-fry lamb, gar­lic and chilli 3-4 mins un­til browned, break­ing up lumps. Trans­fer to a plate. Cover.

3 Heat re­main­ing oil in same wok. Stir-fry beans and onion 2-3 mins un­til veg­eta­bles are ten­der.

4 Re­turn lamb mix­ture to wok with wom­bok, black bean sauce and water. Stir-fry 2-3 mins un­til wom­bok be­gins to wilt. Serve on a bed of rice noo­dles topped with bean sprouts and co­rian­der.

TIP To re­duce the heat of the chilli, re­move seeds. Use gloves when han­dling.

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