Use over your leftover Sunday lamb with this tasty stir-fry recipe.
- 1 kg rump of lamb (organic)
- 2 tblsp soy sauce
- 2 tblsp black bean sauce
- 1 tblsp rice wine vinegar
- 2 garlic cloves (crushed)
- 1 tsp finely grated fresh ginger
- 1/2 tsp chinese five spice powder
- 2 tblsp peanut oil
- 1 bunch spring onions (trimmed, thinly sliced crossways, organic)
- 125ml (1/2 cup) beef stock
- 1 tblsp soy sauce, extra
- 1/2 tsp sesame oil
- 1 tsp cornflour
- 1 tsp water
- 4 green shallots (ends trimmed, thinly sliced diagonally, organic)
- steamed long-grain rice, to serve
- Combine lamb, soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and Chinese five spice in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate. (To freeze, see below.)
- Heat 1 tsp of the oil in a wok or frying pan over high heat. Add one-quarter of the lamb mixture and stir-fry for 3 minutes or until brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining lamb mixture, in 3 more batches, adding 1 tsp of oil and reheating between batches.
- Heat remaining oil in the wok. Add the spring onion and stir-fry for 2 minutes or until soft. Add lamb, stock, extra soy sauce and sesame oil. Bring to the boil.
- Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 3 minutes or until sauce thickens slightly. Stir through half the shallots.
- Place in a serving bowl and sprinkle with remaining shallots. Serve with steamed long-grain rice, if desired.