Ingredients Jump to Instructions ↓

  1. 450g/ 1lb

  2. lamb neck fillet or boneless leg of lamb chops, cut into very thin strips

  3. 1 egg white, lightly beaten

  4. 4 tbsp cornflour

  5. 1 tsp Chinese five spice powder

  6. 3 tbsp vegetable oil

  7. 1 red onion, medium and sliced

  8. 1 red pepper, deseeded and sliced

  9. 1 green pepper, deseeded and sliced

  10. 1 yellow or orange pepper, deseeded and sliced

  11. 1 sachet

  12. Blue Dragon Black Bean Stir-Fry Sauce

  13. boiled rice or noodles to serve

Instructions Jump to Ingredients ↑

  1. Mix the egg white, cornflour and Chinese five spice powder together in a large bowl. Toss the lamb strips in the mixture until evenly coated.

  2. Heat the oil in a large preheated wok. Add the lamb and stir fry over a high heat for 5 minutes until it begins to crispen around the edges.

  3. Add the onion and pepper slices to the wok and stir fry for 5-6 minutes, or until the vegetables just begin to soften.

  4. Stir in the Blue Dragon Black Bean Stir Fry Sauce and heat through.

  5. Transfer the lamb and sauce to warm serving plates and serve with freshly boiled rice or noodles.


Send feedback