A recipe from Ken Hom’s ” Chinese Cookery”
Ingredients
- 12 oz lean lamb steaks
- 2 tsps dry sherry or rice wine
- 2 tsps dark soy sauce
- 2 tsps light soy sauce
- 1/2 tsp sesame oil
- 2 tsps groundnut oil
- 1 1/2 tsps finely chopped spring onions
- 3 plump cloves garlic peeled and thinly sliced
- 1/2 tsp ginger peeled & finely chopped
Servings:
Instructions
- Cut the lamb into thin slices and put into a bowl. Mix in the sherry or rice wine, soy sauces and sesame oil. Marinate for 20 mins then drain off the marinade and reserve.
- Heat a wok and when it is very hot add the oil. Add the lamb with just a little of the marinade and stir fry for 2 minutes.
- Add the spring onions, garlic and ginger and stir fry for 4 minutes more. Serve immediately with rice and a vegetable dish.
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