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 Stir-Fry 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 Stir-Fry 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 Stir-Fry and zucchini mixture between bowls. Top with shiso, sesame seeds and chilli oil.