1/8 cup fresh ginger, sliced into quarter size pieces
1 tsp finely diced lemongrass
1 tsp finely diced garlic
1 tbsp black bean
1 tbsp sweet chili paste (or to taste)
1 tbsp vegetable oil
1 tsp sesame oil
1 tbsp sesame seeds
1/2 cup sliced water chestnuts (optional)
Directions
Over medium heat, add vegetable and sesame oils in a heavy skillet.
Add ginger, lemongrass & garlic.
Heat until fragrant.
Increase heat.
Sauté lamb chops. When meat is nearly finished, add water chestnuts, chili paste to taste and black bean sauce. Toss/mix together. Then, toss in half mint and basil.