Lamb and Black Bean Stir-Fry

Ingredients

• 1 pack Silver Fern Farms Lamb Stir-Fry
• 1 Tbsp sesame oil
• 6 spring onions, shredded
• 4 zucchini, shredded
• 1 Tbsp ginger, shredded
• Micro shiso, to serve
• Toasted sesame seeds, to serve
• Chilli oil to serve

Black Bean Marinade:

• 2 Tbsp fermented Chinese black beans
• 2 Tbsp black vinegar (or balsamic vinegar)
• 2 garlic cloves, crushed
• 1 Tbsp ginger, finely grated
• ¼ cup shaoxing wine
• 1 Tbsp soy sauce
• 2 Tbsp honey

Method

Remove Silver Fern Farms Lamb Stir-Fry from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Place black beans, vinegar, garlic, ginger, shaoxing wine, soy sauce and honey in a medium bowl.

Add lamb and toss to combine. Place in the fridge and allow to infuse for 30 mins.

Heat oil in a large frying pan or wok over high heat. In two batches, add the lamb and cook for 4 mins.

Cover loosely on a plate to rest for 5 mins.

Add the marinade to the pan, cook for 1 min, add to the Lamb Stir-Fry. Wipe out the pan with paper towel. Add the onions, zucchini and ginger to the frying pan and cook, tossing for 30 seconds.

Divide the lamb and zucchini mixture between bowls. Top with shiso, sesame seeds and chilli oil.