Stir-fried sweet potatoes with lamb and green beans


  • 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

Preparation method

  1. Place a large wok over a high heat. Once the wok starts to smoke, add the sunflower oil.

  2. Add the ginger, garlic and chillies and stir-fry for 20-30 seconds.

  3. Add the sweet potato and stir-fry briskly for 3-4 minutes.

  4. Add the green beans and stir-fry for 4-5 minutes, until the sweet potato is tender and the beans are nicely browned.

  5. 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.

  6. Return the vegetables to the wok and mix them well with the lamb.

  7. Add the black bean sauce and stir-fry for a final couple of minutes.

  8. Add the sesame oil and stir well.

  9. To serve, spoon into bowls.

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This recipe is from...

Saturday Kitchen Best Bites Episode 29 bbc_one Saturday Kitchen Best Bites

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9:30am Sunday 6 December

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