Skip to Content Skip to Navigation Skip to Site-wide search

Shaoxing marinated lamb rump with black beans

Difficulty Easy
Season Spring
Preparation 20 mins
Cooking 10 mins
Shaoxing marinated lamb rump with black beans


(Recipe supplied by Amelia Park Lamb)

Place lamb in a bowl with Shaoxing wine and soy sauce. Set aside to marinate for 20 minutes, then add potato flour and mix well.

Heat peanut oil in a wok over high heat, add lamb and stir-fry until just cooked and lightly browned. Remove and set aside.

Add ginger to the wok and fry until fragrant. Add garlic shoots, capsicum, black beans (and chilli if using) and stir-fry until tender.

Return lamb to the wok. Add sesame oil and salt to taste.

Serve immediately.


Handy Tips

Handy Tip 01

If garlic shoots are unavailable, substitute with garlic chives or sliced spring onion. Just add them at the very last minute.

Handy Tip 02

Shaoxing wine (Chinese rice wine) is available from Asian food shops and most supermarkets.

Back to Recipes

Spring recipes you might like

Spring 10 mins
Tzatziki sauce
Spring 2 hrs
Sweet, sour and spicy lamb shanks
Spring 1 hr 30 mins
Stuffed baked artichokes
Spring 10 mins
Spring green fruit salad
Spring 15 mins
Seared sesame scallops on asparagus
Spring 20 mins
Roasted Romano Brussel sprouts
Spring 10 mins
Ricotta strawberry pancakes
Spring 30 mins
Quinoa porridge with caramelised bananas