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Black Beans, Lamb, and Green Peppers


Black Beans, Lamb, and Green Peppers
¼ cup fermented black beans, lightly mashed
¼ cup Chinese rice wine
3 Tablespoons vegetable oil, divided
3 green peppers, seeded, and cut in wide slices
1 pound boneless leg of lamb cut in thin slices
1 Tablespoon minced fresh garlic
1 Tablespoon minced fresh ginger
20 canned gingko nuts
¼ cup chicken stock
2 Tablespoons thin soy sauce
½ cup minced scallions
2 cups cooked hot rice

1. Mix black beans and wine aside, heat the wok or a fry-pan, add half the oil, then add green peppers and stir-fry five minutes.
2. Add rest of the oil, the lamb and stir-fry until brown on all sides.
3. After all the lamb is fried and brown, add the garlic, ginger, soy sauce, gingko nuts, and the stock, two tablespoons cold water, and half the scallions. Bring to the sauce to the boil, add the black beans and boil until reduced by half, then the rest of the ingredients. Serve over hot cooked rice.

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