Sizzling Lamb in Garlic Black Bean Sauce

Ingredients

350g lamb, trimmed and cubed
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 red chili, finely chopped

Sauce:
3 tablespoons Pat Chun Garlic Black Bean Sauce
1 teaspoon corn starch
2 tablespoons water

Preparation

Stir-fry lamb in 1 tablespoon of hot oil over high heat for 2 minutes.
Add bell peppers and chili. Stir-fry for 2 minutes.
Add Sauce and heat through. Serve.

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