Stir-Fried Lamb With Spring Onions |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The DH asked me to save this recipe here for safe keeping, it is from a recently purchased cookbook entitled Chinese Cooking Made Easy. Times are estimated and have not included marinating time or soaking time for the wood-ear. IMPORTANT NOTE - I have listed mushrooms dried as would not accept dried wood-ear or cloud-ear which can be bought at specialist asian grocers. Ingredients:
350 g lamb fillets (leg up to 400 grams 12-14 oz) |
1 teaspoon light brown sugar (sof 5ml) |
1 tablespoon light soy sauce (15ml) |
1 tablespoon dry sherry (or chinese rice wine 15ml) |
2 teaspoons cornflour (cornstarch 10ml made into a paste) |
15 g mushrooms (dried 1/2 oz) |
6 -8 spring onions |
300 ml vegetable oil (about 1/2 pint 11/4 cups) |
1 teaspoon ginger (fresh sliced) |
2 tablespoons yellow bean sauce (30ml) |
1/4 teaspoon sesame oil (a few drops) |
Directions:
1. Slice lamb thinly.
2. Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
3. Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
4. Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
5. Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.
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