BLACK BEAN LAMB & BROC­COL­INI STIR-FRY

SERVES 4 PREP + COOK 30 MINS

Woman’s Day (Australia) - - Everyday Food -

✦ 1 tbsp peanut oil ✦ 600g lamb back­strap, thinly sliced against the grain ✦ 1 gar­lic clove, finely chopped ✦ 1 tsp finely grated ginger ✦ 300g broc­col­ini, trimmed, halved length­ways ✦ 300g green beans, halved length­ways ✦ 300g snow peas, trimmed ✦ ²⁄ cup water 3 ✦ ½ cup black bean sauce ✦ 4 green onions, cut into 3cm lengths ✦ 1 tsp sam­bal oelek (op­tional)

1 Heat a wok over high heat. Add half the oil. Stir-fry lamb, in batches, un­til browned all over. Trans­fer to a medium bowl.

2 Heat re­main­ing oil in wok. Stir-fry gar­lic, ginger, broc­col­ini, beans, snow peas and half the water 3 mins un­til veg­eta­bles are ten­der. Trans­fer to an­other bowl.

3 Re­turn lamb to wok with black bean sauce and re­main­ing water. Stir-fry un­til lamb is heated through and coated in sauce.

4 Re­turn veg­eta­bles to wok with green onion and sam­bal oelek, if us­ing. Stir-fry to com­bine.

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