Last night I wasn’t seeing Fig as normal and so was only cooking for myself. I fancied a stir-fry and so footled around on the BBC website until I found this tasty little recipe. It would never have occurred to me to put slices of sweet potato in a stir-fry (although you can’t see them very clearly in the photo.) and the lamb works very well with the black bean sauce. Tasty and both quick and easy to do.
2 tablespoons of sunflower oil
2cm piece of fresh ginger, peeled and chopped
2 cloves of garlic, finely chopped
2 red chillies, de-seeded and cut into strips
400g of sweet potato, peeled, thinly sliced, slices quartered
125g of green beans, topped and tailed, cut in half
225g of lamb leg steak, cut into thin strips
3 tablespoons of black bean sauce (from a jar)
1 teaspoon of toasted sesame oil
Pop a large wok over a high heat. Once the wok starts to smoke, add the sunflower oil and then toss in the ginger, garlic and chillies and stir-fry for 20-30 seconds.
Add the sweet potato and stir-fry briskly for 3-4 minutes.
Add the green beans and stir-fry for 4-5 minutes, until the sweet potato is tender and the beans are nicely browned.
Remove all of the vegetables from the wok and place in a warm bowl. Return the wok to the heat, add a little more oil, and when it suitably hot, add the lamb and stir-fry for 2-3 minutes, until just cooked through.
Return the vegetables to the wok and mix them well with the lamb.
Add the black bean sauce, stir well to combine and then cook for a further 2-3 minutes
Add the sesame oil and stir well.
Serve immediately with either rice or noodles