Stir Fried Lamb With Spring Onions Food

STIR-FRIED LAMB WITH SPRING ONIONS

Stir-Fried Lamb With Spring Onions image

The DH asked me to save this recipe here for safe keeping, it is from a recently purchased cookbook entitled Chinese Cooking Made Easy. Times are estimated and have not included marinating time or soaking time for the wood-ear. IMPORTANT NOTE - I have listed mushrooms dried as food.com would not accept dried wood-ear or cloud-ear which can be bought at specialist asian grocers.

Provided by ImPat

Categories Lamb/Sheep

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

350 g lamb fillets (leg up to 400 grams 12-14 oz)
1 teaspoon light brown sugar (sof 5ml)
1 tablespoon light soy sauce (15ml)
1 tablespoon dry sherry (or Chinese rice wine 15ml)
2 teaspoons cornflour (cornstarch 10ml made into a paste)
15 g mushrooms (dried 1/2 oz)
6 -8 spring onions
300 ml vegetable oil (about 1/2 pint 11/4 cups)
1 teaspoon ginger (fresh sliced)
2 tablespoons yellow bean sauce (30ml)
1/4 teaspoon sesame oil (a few drops)

Steps:

Slice lamb thinly.
Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.

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