Lamb With Chinese Mushrooms
|Boneless lamb||675 Gram|
|Dried chinese black mushrooms/Fresh oyster mushrooms||8|
|Light soy sauce||20 Milliliter|
|Safflower oil||60 Milliliter|
|Garlic||1 Clove (5 gm), minced|
|Granulated sugar||10 Milliliter|
|Oyster sauce||45 Milliliter|
|Rice wine||30 Milliliter|
Cut the lamb into thin slices.
Soak the mushrooms in warm water for 1 hour.
Blend the cornstarch with soya sauce and egg white.
Pour over the lamb, and marinate 1 hour.
Drain the mushrooms and slice into thin strips.
Heat the oil in a wok.
Stir fry the garlic.
Add the lamb and mushrooms, fry 2 minutes.
Add the sugar, oyster sauce, and wine.
Continue to fry until most of the liquid has evaporated.
Serve with steamed rice.