- 2 tbsp sunflower oil
- 2cm/1in piece fresh ginger, peeled and chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, seeds removed, cut into strips
- 400g/14oz sweet potato, peeled, thinly sliced, slices quartered
- 125g/4½oz green beans, topped and tailed, cut in half
- 225g/8oz tender boneless lamb, cut into thin strips
- 3 tbsp black bean sauce (from a jar)
- 1 tsp toasted sesame oil
- Place a large wok over a high heat. Once the wok starts to smoke, add the sunflower oil.
- Add the ginger, garlic and chillies and stir-fry for 20-30 seconds.
- Add the sweet potato and stir-fry briskly for 3-4 minutes.
- Add the green beans and stir-fry for 4-5 minutes, until the sweet potato is tender and the beans are nicely browned.
- Tip all of the vegetables out into a warm bowl and return the wok to the heat. When it is back up to prime heat, add the lamb and stir-fry for 1-2 minutes, until just barely cooked through.
- Return the vegetables to the wok and mix them well with the lamb.
- Add the black bean sauce and stir-fry for a final couple of minutes.
- Add the sesame oil and stir well.
- To serve, spoon into bowls.