Lamb, Wombok & Black Bean Stir-Fry

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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