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
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents a compilation of favourite Saturday Kitchen moments.