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Rapid-Fried Iamb Slices

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  Lean lamb leg 275 Gram
  Spring onions 12
  Sunflower oil 4 Tablespoon
  Light soy sauce 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry sherry 1 Tablespoon
  Freshly ground schezwan peppercorn 1⁄2 Teaspoon
  Corn flour 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Sesame oil 1 Tablespoon
  Wine vinegar 1 Tablespoon

Slice the lamb fillet as thinly as possible.
Cut the spring onions in half lengthways, then slice them diagonally into 5cm lengths.
Place the meat and spring onions in a shallow dish and add 1 tablespoon sunflower oil, the soy sauce, salt, sherry, pepper and cornflour.
Turn to coat the meat evenly and leave to marinate for 30 minutes.
Heat the remaining sunflower oil in a wok until it is very hot.
Add the crushed garlic to flavour the oil, then add the lamb and spring onions in the marinade.
Stir-fry over a high heat for 30 seconds.
Sprinkle over the sesame oil and vinegar,

Recipe Summary

Difficulty Level: 
Stir Fried

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