Lamb and black bean stir-fry

Name: Lamb and black bean stir-fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 2 tsp Sunflower oil or canola variety; 850 g Vegetable mix, non-starchy, frozen Chinese variety; 400 g Lean lamb mince; 250 g Brown rice microwave packet (1 x 250g packet); 0.5 cup(s) Black bean sauce (125ml); 1 tsp Cornflour

Points®

Total Time

15 min

Prep

5 min

Cook

10 min

Serves

Difficulty

Moderate

Faster than ordering takeaway, this super-quick stir-fry is a delicious one-wok wonder!

Ingredients

Sunflower oil

2 tsp, or canola variety

Vegetable mix, non-starchy, frozen

850 g, Chinese variety

Lean lamb mince

400 g

Brown rice microwave packet

250 g, (1 x 250g packet)

Black bean sauce

½ cup(s), (125ml)

Cornflour

1 tsp

Instructions

Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mince for 3–4 minutes or until browned. Add vegetable mix and stir-fry for 4–5 minutes or until heated through.
Meanwhile, cook rice following packet instructions. Combine sauce, cornflour and ¼ cup (60ml) water in a small bowl. Add sauce mixture to lamb mixture and stir-fry for 1 minute or until heated through. Serve stir-fry with rice.

Notes

TIP: Black bean sauces come in a variety of strengths and consistencies, so add according to taste.

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Lamb and black bean stir-fry

Ingredients

Instructions

Notes

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