Lamb In Garlic Sauce
|Lamb tenderloin||500 Gram, thinly sliced|
|Dark soy sauce||3 Tablespoon|
|Peanut oil||5 Tablespoon|
|Dry sherry/Rice wine||1 Tablespoon|
|Garlic||2 Clove (10 gm), chopped|
|Onions spring||8 , chopped|
|Rice vinegar||1 Tablespoon|
|Szechuan pepper||1⁄2 Teaspoon, ground|
|Sesame oil||2 Tablespoon|
Lay lamb in a shallow dish.
In a bowl, mix together 1 tablespoon soy sauce, 2 tablespoons peanut oil, the rice wine or dry sherry, salt and Szechuan pepper.
Pour over lamb, turn to coat then leave for 30 minutes.
In a wok, heat remaining peanut oil until smoking, add garlic and lamb.
Stir fry for 2 minutes until lamb just changes colour; remove from wok.
Pour oil from wok, leaving just 1 tablespoonful.
Add spring onions and stir fry for 2 minutes.
Add remaining soy sauce and the vinegar.
Continue stir frying for another minute then add the lamb slices and sesame oil.
Stir fry for 1 minute making sure lamb and sauce are thoroughly mixed.