Method:

1. Heat oil in a wok over high heat, and stir fry half of the lamb until lightly brown and set aside.
2. Cook the remaining lamb in the wok, and set aside.
3. Put the green beans into the wok, and stir fry until colour begins changes to adeep green.
4. Add the lamb back into the wok, then pour half bottle of Chang’s Black Pepper Sauce.
5. Stir dish until beans and lamb are tender.
6. Serve immediately, with rice.