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Yellow Flower Lamb

  Lamb neck fillet 12 Ounce (375 Gram)
  Eggs 2
  Spring onions 4 , finely chopped
  Groundnut oil/Vegetable oil 2 1⁄2 Tablespoon
  Dried mushrooms 1⁄2 Ounce, sliced (15 Gram)
  Fresh root ginger piece 1 Inch, peeled and finely chopped
  Canned bamboo shoots 3 Ounce, sliced, drained (1/2 Of 6 Ounce / 175 Gram Can)
  Soy sauce 2 Tablespoon
  Dry sherry/Sherry vinegar 2 Tablespoon
  Soft dark brown sugar 1 Teaspoon
  Chinese five spice powder 1⁄2 Teaspoon
  Sesame oil 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1. Keep pork in a poly bag and place it in the freezer for about 1 hour until just frozen.
2. Cut the meat diagonally into thin strips; remove fat if any.
3. In a bowl, beat eggs with half of the spring onions.
4. Season with salt and pepper to taste.
5. Soak dried mushrooms in boiling water for 10 minutes and then drain.

6. In a pan, heat 1/2 teaspoon oil and make a flat omelet with the egg mixture.
7. Slide the omelet out of the pan on to a plate and roll up tightly; keep aside.
8. In a wok or deep frying pan, add the remaining oil and heat until hot.
9. Add the remaining spring onions and ginger.
10. Stir-fry over gentle heat for a few seconds to just flavor the oil.
11. Add lamb strips to the wok, increase heat to high and stir-fry for 2-3 minutes until browned on all sides.
12. Add in the mushrooms, bamboo shoots, soy sauce, sherry or vinegar, sugar and five-spice powder.
13. Stir-fry for 1-2 minutes until the lamb is tender and all the ingredients are hot and mixed evenly.
14. Remove the stir-fried lamb mixture from the wok and transfer to a warmed serving dish.

15. Slice the rolled omelet into thin rings.
16. Garnish omelet rings on top of the stir-fried lamb mixture to resemble flower petals.
17. Sprinkle sesame oil and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried
Dry Curry
Holiday, Gourmet, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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