|
450g
boneless loin of lamb
1 tbsp
cornflour
1 tbsp
rice wine or dry sherry
2 tbsp
dark soy sauce
2 tbsp
hoisin sauce
1 tsp
sugar
3 tbsp
vegetable oil
1 slice of
fresh ginger
2 garlic
cloves, crushed
6 spring
onions (green and white parts), cut into 5cm pieces
1 tsp
sesame seed oil |
|
Method :
Cut the lamb against the grain
into 5cm slices, 3mm thick. Place the lamb in a bowl, add the
cornflour, rice wine, soy sauce, hoisin sauce and sugar and mix
well. Set aside. Heat the oil in a wok over medium
high heat. Add the ginger and garlic and stir
a few times until fragrant. Stir the lamb mixture and add to
the wok, stirring constantly for about 1 minute or until the lamb
changes color and separates. Stir in the 3 tbsp water and add
the spring onions, stirring constantly for 1-2 minutes, until the
spring onions are wilted and the lamb is fully cooked. Add the sesame seed oil and stir a
few times, then serve hot.
The Chinese believe lamb has warming
properties, so this is an excellent dish to serve in the cold winter
months, with rice or noodles. Whole tangerines or mango halves would
make a light and refreshing dessert.
Serves 4 - 6
#Ads - Get the above cooking ingredients here at discounted price
|
