Lamb, Wombok & Black Bean Stir-Fry
Recipe: #36926
May 10, 2021
Categories: Beans, Lamb/Mutton, Onions, Asian, Wok/Stir-Fry, No Eggs, Non-Dairy, Green Beans, Spicy, more
"From our weekday newspaper The West Australian."
Ingredients
Nutritional
- Serving Size: 1 (301.9 g)
- Calories 562.1
- Total Fat - 23.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 46.4 mg
- Sodium - 1089.8 mg
- Total Carbohydrate - 73.3 g
- Dietary Fiber - 5.9 g
- Sugars - 38.7 g
- Protein - 19 g
- Calcium - 63.6 mg
- Iron - 4.6 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat half oil in a wok or large frying pan on high.
Step 2
Stir-fry lamb, garlic and chilli, 3-4 minutes until browned, breaking up lumps with a spoon and transfer to a plate and cover to keep warm.
Step 3
Heat remaining oil in same wok and stir-fry beans and onion for 2-3 minutes, until vegetables are tender.
Step 4
Return lamb mixture to wok with wombok, black bean sauce and water and stir-fry for 2-3 minutes, until wombok begins to wilt and serve on a bed of rice noodles topped with bean sprouts and coriander.
Step 5
TIP - To reduce the heat of the chilli, remove seed and use gloves when handling them.
Tips
No special items needed.