- 3 tablespoons salted, fermented black beans, or 2 tablespoons ready-made black bean sauce
- 400 g (14 oz) lean lamb neck fillet or leg steak
- 2 tablespoons nut or olive oil
- 100 g (3½ oz) carrots, cut into matchsticks
- 100 g (3½ oz) shallots, sliced
- 1 fresh red chilli, deseeded and sliced
- 4 cloves garlic, sliced
- 1 tablespoon finely sliced ginger
- 100 g (3½ oz) shiitake mushrooms, large ones roughly sliced, small ones left whole
- 2 tablespoons dark soy sauce
- 1 tablespoon tomato purée
- 300 ml (10 fl oz) lamb or chicken stock, or dry white wine
- To garnish: chopped fresh coriander
Ready in 55 min, Servings: 4
- If using fermented black beans, put them in a bowl, pour boiling water over them and leave them to soak for 20 minutes, then drain.
- Trim any fat off the lamb and slice the meat across the grain into 5 mm (¼ in) slices and then with the grain into 5 mm (¼ in) strips.
- Heat 1 tablespoon of the oil in a wok or heavy-based frying pan and when it is very hot, add the meat and stir-fry for 1-2 minutes until lightly browned. Lift the lamb out and keep it hot. If your wok or pan is small, cook the lamb in two batches to prevent it stewing.
- Wipe the wok or pan clean with kitchen paper, add the rest of the oil and, when it is very hot, add the carrots, shallots, chilli, garlic and ginger and stir-fry for 3-4 minutes until they start to brown. Add the mushrooms and continue frying for 2-3 minutes.
- Add the soy sauce, tomato purée, stock or wine and fermented black beans or black bean sauce. Bring the mixture to the boil then simmer for 10 minutes.
- Increase the heat and boil the sauce hard until it is slightly reduced, then add the meat and warm it through for 1 minute. Sprinkle with the coriander and serve.
Variation: you could use chicken, lean duck or seafood instead of lamb. Black bean sauce and soy sauce are quite salty so use less if desired for taste!
Servings Per Recipe: 4
Amount Per Serving