Lamb And Vegetables In Black Bean Sauce

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 8 tablespoons vegetable oil or 8 tablespoons peanut oil
• 4 ounces rice vermicelli
• 4 pieces lamb belly (side lamb)
• 1 red onion, sliced
• 2 garlic cloves, chopped
• 1 inch fresh gingerroot, thinly sliced
• 1 large fresh red chile, seeded and chopped
• 4 ounces baby corn, halved lengthwise
• 1 red bell pepper, seeded and sliced
• 6 ounces broccoli, cut into florets
• 1 (5 1/2 ounce) jar black bean sauce
• 2/3 cup fresh bean sprout

Recipe

• 1 heat the oil in a preheated wok or large skillet over high heat. add the rice noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. remove with tongs, then drain on paper towels and set aside. discard all but 2 tablespoons of the oil.
• 2 add the lamb, onion, garlic, ginger, and chili to the wok or skillet and stir-fry for 4-5 minutes, or until the meat is well browned all over.
• 3 add the baby corn, red bell pepper, and broccoli and stir-fry for 3-4 minutes, or until the vegetables are just tender. stir in the black bean sauce and bean sprouts and cook, stirring, for an additional 2-3 minutes. serve immediately, topped with the crispy noodles.