Stir-Fried Lamb With Green Peppers And Black Beans
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- ¼cup salted black beans (at Asian markets and many supermarkets)
- ¼cup Shao Xing wine, or sherry, sake or white wine
- 3tablespoons neutral oil, like corn or canola
- 3 or 4green bell peppers, stemmed, cored and sliced (or 2 or 3 bitter melons, seeded and chopped)
- 1pound boneless lamb, from leg or shoulder, in thin slices
- 1tablespoon minced garlic
- 1tablespoon peeled and minced ginger
- ⅓cup chicken stock or water
- 2tablespoons soy sauce
- ½cup chopped scallions
- Cooked white rice, for serving
Nutritional analysis per serving (4 servings)
883 calories; 79 grams fat; 40 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 3 grams polyunsaturated fat; 28 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 13 grams protein; 513 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a bowl, place black beans and wine and set aside. Put 1 tablespoon oil in a large skillet or wok and turn heat to high. When oil shimmers, add peppers and cook, stirring occasionally, until they brown and soften, 5 to 10 minutes. Remove to a second bowl.
- Step 2
Add another tablespoon of oil to skillet and heat; add lamb, a couple of pieces at a time. Do not crowd; you may need to cook lamb in two batches. Brown well on each side, then remove to the bowl with peppers.
- Step 3
Turn the heat to medium and wait a moment. Add remaining oil to skillet, along with garlic and ginger; cook, stirring, for 30 seconds. Turn heat back to high. Add lamb mixture, soaked beans and their liquid, stock and soy sauce. Cook, stirring occasionally, until liquid is somewhat reduced (if it dries out, add a little stock or water). Stir in scallions and serve over rice.
Private Notes
Comments
Halved the quantities and cooked it for the two of us tonight. I did chop the black beans roughly before soaking them and served it with simple egg fried rice (egg, garlic, ginger, peas, scallions, soy sauce and a dash of sesame oil). We have had this many times in the UK with beef as the meat, lamb raised it another notch.