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.
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James Martin takes a look back at some of his favourite moments from Saturday Kitchen.
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