About this recipe:Black beans impart an intense flavour to this dish, inspired by a classic Chinese recipe. Try serving with green string beans, plain rice or Chinese noodles.
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
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Method Prep:30min › Cook:25min › Ready in:55min
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.
I followed the recipe exactly & I wish I hadn't. I had a feeling it would be too salty & it was - next time, i will add water instead of stock. Not bad apart from that. Served it with Asian nooodles that I fried until crispy & some broccoli - 25 Apr 2009
this is a to die for chinese dish , far better than any takeaway , i left the oil out and used blue dragon black bean stir fry sachet , i follow slimming world and this dish was only 6 syns for the whole dish (with no oil ) - 06 May 2015