Ingredients

• 2 tbsp sunflower oil
• 2cm/1in piece fresh ginger
• peeled and chopped
• 2 cloves garlic
• finely chopped
• 2 red chillies
• seeds removed
• cut into strips
• 400g/14oz sweet potato
• peeled
• thinly sliced
• slices quartered
• 125g/4½oz green beans
• topped and tailed
• cut in half
• 225g/8oz tender boneless lamb
• cut into thin strips
• 3 tbsp black bean sauce (from a jar)
• 1 tsp toasted sesame oil

Directions

• Place a large wok over a high heat. Once the wok starts to smoke
• add the sunflower oil.
• Add the ginger
• garlic and chillies and stir-fry for 20-30 seconds.
• Add the sweet potato and stir-fry briskly for 3-4 minutes.
• Add the green beans and stir-fry for 4-5 minutes
• until the sweet potato is tender and the beans are nicely browned.
• Tip all of the vegetables out into a warm bowl and return the wok to the heat. When it is back up to prime heat
• add the lamb and stir-fry for 1-2 minutes
• until just barely cooked through.
• Return the vegetables to the wok and mix them well with the lamb.
• Add the black bean sauce and stir-fry for a final couple of minutes.
• Add the sesame oil and stir well.
• To serve
• spoon into bowls.