Stir-fried sweet potatoes with lamb and green beans

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2-3

From Saturday Kitchen Best Bites

Method

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.

2 cloves garlic, finely chopped

2cm/1in piece fresh ginger, peeled and chopped

125g/4Â½oz green beans, topped and tailed, cut in half

400g/14oz sweet potato, peeled, thinly sliced, slices quartered

2 red chillies, seeds removed, cut into strips

1 tsp toasted sesame oil

2 tbsp sunflower oil

225g/8oz tender boneless lamb, cut into thin strips

3 tbsp black bean sauce (from a jar)

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