Enjoy this easy, crunchy summer dish on a balmy summer evening.
600g lamb loin, thinly sliced across the grain, 1cm thick
250ml peanut oil
40g ginger, peeled, thinly sliced
4 spring onions (scallions), cut into 4cm lengths, whites and greens separated
2 garlic cloves, crushed
20 snow peas
2 long fresh red chillies, sliced
2 tbsp fermented black beans
2 tsp Shaoxing rice wine
2 tbsp light soy sauce
2 tbsp oyster sauce
60ml chicken stock
steamed rice, Asian greens and sliced chillies, to serve
For the marinade
1 tbsp light soy sauce
1 tsp sugar
1 tbsp peanut oil
About 15 minutes before cooking, combine the marinade ingredients in a bowl. Add the lamb and toss thoroughly to coat.
Heat a wok over high heat until just smoking. Add the peanut oil and, when hot, fry the lamb in batches until golden. Remove and drain on a plate.
Pour all but two tablespoons of the oil from the wok, then reheat over high heat until just smoking. Add the ginger, spring onion whites and garlic and stir-fry until fragrant (about 30 seconds). Add the snow peas, chillies and black beans and cook for a further 30 seconds, then deglaze the wok with the rice wine.
Return the lamb to the wok, then add soy sauce, oyster sauce and chicken stock. Bring to the boil and combine well. Add spring onion greens, serve with steamed rice and Asian greens.