Stir-Fried Lamb With Green Peppers And Black Beans

• 1/4 cup salted black beans (at Asian markets and many supermarkets)
• 1/4 cup Shao Xing wine, or sherry, sake or white wine
• 3 tablespoons neutral oil, like corn or canola
• 3 or 4 green bell peppers, stemmed, cored and sliced (or 2 or 3 bitter melons, seeded and chopped)
• 1 pound boneless lamb, from leg or shoulder, in thin slices
• 1 tablespoon minced garlic
• 1 tablespoon peeled and minced ginger
• 13 cup chicken stock or water
• 2 tablespoons soy sauce
• 1/2 cup chopped scallions
• Cooked white rice, for serving

1. In a bowl, place black beans and wine and set aside.
2. Put 1 tablespoon oil in a large skillet or wok and turn heat to high.
3. When oil shimmers, add peppers and cook, stirring occasionally, until they brown and soften, 5 to 10 minutes.
4. Remove to a second bowl.
5. Add another tablespoon of oil to skillet and heat; add lamb, a couple of pieces at a time.
6. Do not crowd; you may need to cook lamb in two batches.
7. Brown well on each side, then remove to the bowl with peppers.
8. Turn the heat to medium and wait a moment.
9. Add remaining oil to skillet, along with garlic and ginger; cook, stirring, for 30 seconds.
10. Turn heat back to high.
11. Add lamb mixture, soaked beans and their liquid, stock and soy sauce.
12. Cook, stirring occasionally, until liquid is somewhat reduced (if it dries out, add a little stock or water).
13. Stir in scallions and serve over rice.

black beans, wine, neutral oil, green bell peppers, lamb, garlic, ginger, chicken, soy sauce, scallions, white rice

Taken from cooking.nytimes.com/recipes/8501 (may not work)