- 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
- If using fermented black beans, put them in a bowl, pour over enough boiling water to cover and leave to soak for 20 minutes.
- Drain well.
- Heat 1 tablespoon of the peanut oil in a wok or large non–stick frying pan over high heat.
- Add the lamb and stir–fry for 1–2 minutes, or until lightly browned.
- Remove to a plate.
- 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.
- Add the mushrooms and stir–fry for a further 2–3 minutes.
- Add the soy sauce, tomato paste, stock and fermented black beans or black bean sauce to the wok.
- 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.
- Return the lamb to the wok and cook for 1 minute, or until heated through.
- Divide the lamb among serving plates, sprinkle over the coriander and serve immediately.
Preparation: 10 minutes, plus 20 minutes soaking
Cooking: 25 minutes