close
Advertisement
Shop Now
Magazine
 

Lamb with black bean sauce

Black beans impart an intense flavour to this dish, inspired by a classic Chinese recipe. If you are short on time you can use ready–made black bean sauce instead of soaking the fermented beans, although you will not enjoy the extra health benefits this way.

Lamb with black bean sauce

Ingredients

  • 2 tablespoons salted, fermented black beans, or
  • 1½ tablespoons black bean sauce
  • 2 tablespoons peanut oil
  • 500 g (1 lb) lean lamb fillets, trimmed and thinly sliced across the grain
  • 1 large carrot, cut into matchsticks
  • 4 French shallots (eschalots), sliced
  • 1 long red chilli, seeded and sliced
  • 4 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 1 cup (90 g) sliced shiitake mushrooms
  • 2 tablespoons salt–reduced soy sauce
  • 1 tablespoon tomato paste (concentrated purée)
  • 1¼ cups (310 ml) salt–reduced lamb or chicken stock, or dry white wine
  • 1 tablespoon chopped fresh coriander (cilantro) leaves

Preparation

  1. If using fermented black beans, put them in a bowl, pour over enough boiling water to cover and leave to soak for 20 minutes.
  2. Drain well.
  3. Heat 1 tablespoon of the peanut oil in a wok or large non–stick frying pan over high heat.
  4. Add the lamb and stir–fry for 1–2 minutes, or until lightly browned.
  5. Remove to a plate.
  6. Heat the remaining oil in a clean wok and add the carrot, shallots, chilli, garlic and ginger, and stir–fry for 3–4 minutes, or until they start to brown.
  7. Add the mushrooms and stir–fry for a further 2–3 minutes.
  8. Add the soy sauce, tomato paste, stock and fermented black beans or black bean sauce to the wok.
  9. Bring to the boil, then reduce the heat and simmer for 10 minutes, or until the beans are tender and the sauce has reduced slightly.
  10. Return the lamb to the wok and cook for 1 minute, or until heated through.
  11. Divide the lamb among serving plates, sprinkle over the coriander and serve immediately.

Serves 4
Preparation: 10 minutes, plus 20 minutes soaking
Cooking: 25 minutes



Source:

Low Fat No Fat Asian Cooking

Click here for more cookbooks...

More Recipes

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Pumpkin, ricotta and sage gnocchi

Pumpkin, ricotta and sage gnocchi

There are numerous versions of gnocchi in Italy. For the one here, a flour–based dough of ricotta and mashed pumpkin, flavoured with sage and parmesan, is shaped into the little dumplings. A colourful roasted capsicum and onion sauce completes the dish.

Quail eggs with asparagus and parmesan

Quail eggs with asparagus and parmesan

Make this lovely, warm salad in late spring with the new season's asparagus. The lightly steamed, bright green spears are topped with poached quail eggs, then finished with parmesan shavings and a crisp salad. Accompany with slices of baguette for an easy lunch.

Raspberry cranachan

Raspberry cranachan

This traditional Scottish dessert is quick and easy to put together, and the nutritious combination of cream, fromage frais, oats and fresh fruit makes a superb sweet course for a special occasion meal. The whisky not only adds a taste of Scotland, but gives a fantastic kick to the flavour.

Rice pudding with apricots

Rice pudding with apricots

Rich in flavour and wonderfully creamy in texture, this satisfying rice pudding is a modern version of a popular old favourite. It's flavoured with tangy orange zest and sultanas, and paired with a cinnamon–spiced fresh apricot compote.

Advertisement