Lamb, Chinese Cabbage And Black Bean Stir Fry

• 2 tbsp oil
• 1 lb ground lamb
• 3 cloves garlic, crushed
• 2 None red chili peppers, thinly sliced
• 5 oz green beans, trimmed and cut into 1-inch pieces
• 1 None red onion, thinly sliced
• 1/2 cup finely shredded Chinese cabbage
• 1/4 cup black bean sauce
• None None Rice noodles, bean sprouts, cilantro leaves, to serve

1. Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
2. Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
3. Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.

oil, ground lamb, garlic, red chili peppers, green beans, red onion, cabbage, black bean sauce, rice noodles

Taken from recipes-plus.com/api/v2.0/recipes/30367 (may not work)