On Saturday evening I fancied a quick stir-fry and decided to make one with lamb mince, rather than chunks of meat. I cobbled it together myself, rather than following an existing recipe, but it came out rather well. It was certainly tasty, although the flavour of the lamb was stronger than the flavour of the black bean sauce.
250g of lamb mince
1 tablespoon of groundnut oil
1 small red onion, peeled and sliced
2 spring onions, finely sliced
2 cloves of garlic, peeled and thinly sliced
1 red chilli, de-seeded and sliced
½ a red pepper, de-seeded and thinly sliced
½ a green pepper, de-seeded and thinly sliced
5-6 heads of tenderstem broccoli, trimmed
8-10 strips of carrot
2-3 tablespoons of black bean sauce
Heat the oil in a large wok over a medium heat. Add the red onion, chilli and garlic and stir fry for a couple of minutes, until the onion is just starting to soften.
Add the lamb mince and fry for 4-5 minutes until browned all over, breaking up any lumps with a wooden spoon.
Add the broccoli and sliced peppers and then stir in the black bean sauce. Stir fry over a medium heat for 5 minutes or so, until the vegetables are tender and the sauce has thickened.
Finally add the spring onions and strips of carrot, sliced from a carrot using a potato peeler.
Cook for a further 2 minutes, then serve immediately.