Stir Fried Lamb in Black Bean Sauce

As a family we all love Chinese food and because of the unanimous liking for this cuisine I love to try my hand at making it. I find cooking Chinese food very quick and easy to make . To save time, I usually plan in advance and prep my veggies a day ahead making the cooking process go much faster.

This is the first time I made lamb - I don't know why I haven't tried making lamb before - maybe because I have always found handling chicken much easier. The dish came out really great.  It was not only quick and easy to make but  full of flavors. The lamb was absolutely soft and succulent. I have tried the same recipe with chicken too, but I personally felt the lamb tasted way better. Also using the lamb stock to make the sauce made a world of a difference. Earlier I always wondered why my sauces tasted so bland, it was because I always used water to make the sauce. Using the stock really helps to enhance the flavor of the dish. 

Ingredients
500 gms boneless lamb, cut into strips.

2 Tbsp soy sauce

3 Tbsp black bean sauce

1 Tbsp vinegar

4 tsp garlic, minced

200 ml lamb stock

1 tsp cornflour

1 capsicum, cut into cubes

1 onion, cut into cubes

4 cloves garlic, minced

salt to taste

Method

Mix together the lamb, soy sauce,black bean sauce,vinegar, 2 tsp garlic and salt in a large bowl. 

Cover with a cling film and place in the fridge for 2 hours to marinate.

Heat I tsp of oil in a wok or a frying pan over high heat.

Add the 2 tsp garlic and stir fry for 1o seconds.

Add half the lamb and stir fry for 3-4 minutes. Transfer to a plate. Similarly fry the remaining lamb.

Pour in the lamb stock and bring to a boil.

In a separate pan, individually stir fry the onions, capsicum and mushrooms.

Stir into the lamb. 

Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 2-3 minutes or until sauce thickens slightly.

Serve hot with steamed rice or noodles.