Spicy Szechuan Lamb Stir-Fry
750 g lamb fillets, thinly sliced
2 tablespoons peanut oil
2 tablespoons black bean sauce
1 clove garlic, crushed
2 tablespoons Chinese Szechuan Seasoning
150 g snake beans, halved
150 g butter beans
3 baby bok choy, (400g) trimmed
1 bunch Chinese broccoli, (300g)
Combine lamb, half the oil, sauce, garlic and seasoning in bowl.
Heat remaining oil in wok or large pan; stir-fry lamb mixture, in
batches, until browned and tender.
Add beans, stir-fry until tender. Add bok choy and chopped broccoli,
stir-fry until wilted.