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.
If garlic shoots are unavailable, substitute with garlic chives or sliced spring onion. Just add them at the very last minute.
Shaoxing wine (Chinese rice wine) is available from Asian food shops and most supermarkets.