Last night I fancied a quick stir fry and had a quick flick through my Big Book of Wok and Stir-Fry cookbook and came across this, which looked tasty. So I thought I’d give it a go. It’s a nice little recipe which is tasty and quick to do. Oddly it makes a big thing about frying the coated lamb until it is crispy, however as soon as the black bean sauce is added it starts to breakdown the crispiness of the lamb. Hey ho – it’s still tasty!
450g of lamb shoulder or leg fillet
1 egg white, lightly beaten
4 tablespoons of cornflour
1 teaspoon of Chinese five-spice
3 tablespoons of sunflower oil
1 red onion, sliced
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
1 yellow pepper, de-seeded and sliced (I opted for just red and yellow as I was only cooking for me.)
5 tablespoons of black bean sauce
Freshly cooked noodles to serve
Slice the lamb into thin strips
Mix together the egg white, cornflour and five-spice in a bowl until well combined. Toss in the lamb and mix well until evenly coated.
Heat the wok over a high heat, then add the oil. Stir-fry the lamb for five minutes or so, until crispy around the edges.
Add the onion and peppers and stir-fry for 5-6 minutes until the vegetables start to soften.
Stir in the black bean sauce, mix well and heat through.
Serve immediately with the freshly cooked noodles.