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Spicy Vegetable and Lamb Stir-fry (Serves 4-5)
1 each red and yellow pepper, cut into strips
1 small long thin aubergine, finely sliced lengthwise
1 bunch broccolini, separated into florets, or use choy sum
200g asparagus or green beans, trimmed
300g can baby corn, well drained
2 teaspoons each minced garlic and ginger
4 green chillies, deseeded and sliced
400g lamb for stir-frying (see Cook’s Tips)
˝ cup black bean sauce
1-2 tablespoons sweet soy sauce
˝ cup beef stock
1-2 teaspoons cornflour
Heat a dash of oil in a wok and stir-fry all the vegetables until they are tender but still crisp and then stir in the garlic, ginger and green chillies and cook until just fragrant. Set aside.
Add the lamb to the pan and cook quickly over a high heat so that the lamb browns. This is best done in two batches to avoid stewing the lamb.
Return the vegetables to the pan with the black bean sauce, sweet soy sauce and stock mixed with the cornflour. Cook until the sauce just thickens.
Serve quickly over boiled rice garnished with cashews if wished.
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