You have not looked at any products, recipes or lessons yet.
Sauteed Lamb with Spring Onion
Because of its strong aroma lamb is not a common choice of meat in a Chinese household. However it is eaten in the north, perhaps because the weather is colder and lamb is considered 'warming'. This is a simple recipe to cook, the secret to tender lamb is to cut it across the grain and cook it quickly at a high heat. If preferred, beef can be substituted for lamb.
Ingredients
228g lean lamb (sliced thinly across the grain)
2 spring onions (finely sliced diagonally)
2 garlic cloves (chopped)
1" ginger (matchsticks)
2 Tbsp vegetable oil
Marinade
1 Tbsp vegetable oil
1 Tbsp light soya sauce
1 Tbsp Shaosing wine
1/2 tsp black pepper
Sauce
1 Tbsp light soya sauce
1 Tbsp Chinkiang Vinegar
1 tsp sesame oil
1/2 tsp dark soya sauce
1/2 tsp cornflour
Preparation
Partially freeze the lamb in order to slice it thinly.
Place in a bowl with the marinade, leaving it to marinate for 20 minutes.
Finely slice the spring onions on the diagonal.
Mix the sauce ingredients together and keep aside for later use.
Heat the vegetable oil in a wok until it is smoking hot.
Add the ginger and garlic followed very quickly by the lamb and stir fry quickly at high heat for 10 seconds.
Mix the cornflour with 1 tsp water and add to the lamb.
Add the spring onions and sauce and continue to stir fry until the sauce is mixed together with the lamb.
