Name: Lamb, wombok and black bean stir-fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon oil; 500 gram lamb mince; 3 clove garlic, crushed; 2 long red chillies, finely sliced; 150 gram green beans, trimmed, cut into 2cm pieces; 1 red onion, thinly sliced; 1/4 cup finely shredded wombok; 1/4 cup black bean sauce; 1/4 cup water; rice noodles, to serve; bean sprouts, to serve; coriander, to serve

Lamb, wombok and black bean stir-fry

Serves 4

Prep

10M

Cook

10M

Total

20M

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Ingredients

2 tablespoon oil

500 gram lamb mince

3 clove garlic, crushed

2 long red chillies, finely sliced

150 gram green beans, trimmed, cut into 2cm pieces

1 red onion, thinly sliced

1/4 cup finely shredded wombok

1/4 cup black bean sauce

1/4 cup water

rice noodles, to serve

bean sprouts, to serve

coriander, to serve

Method

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

2.Stir-fry lamb, garlic and chilli, 3-4 minutes until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.

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

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

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

Woman's Weekly Food

Ingredients

Method

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