Stir-fry strips for lamb are readily available, but if you prefer you can cut them from side loin lamb chops or leg steaks.This recipe makes a great meal for families and friends.
Ingredients: (Serves 4)
- 300 g (10½ oz) lamb fillet
- ¼ teaspoon ground Sichuan peppercorns
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 2 teaspoons Shaoxing rice wine
- 2 teaspoons cornflour (cornstarch)
- ½ teaspoon roasted sesame oil
- 3 tablespoons dried black fungus (wood ears)
- 625 ml (21 fl oz/2½ cups) oil
- 4 small pieces ginger
- 200 g (7 oz) young leeks, white pad only, cut into short lengths
- 2 tablespoons yellow bean sauce
Method:
Cut the lamb into thin slices and combine with the Sichuan peppercorns, sugar, soy sauce, rice wine, cornflour and sesame oil. Marinate in the fridge for at least 2 hours.
Soak the dried black fungus in cold water for 20 minutes, then drain and squeeze out any excess water.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the lamb for 1 minute, or until the color changes. Remove and drain. pour the oil from the wok, leaving 2 tablespoons.
Reheat reserved oil over high heat until very hot and stir-fry the ginger, leek and black fungus for 1 minute, then add the yellow bean sauce, blend well, and add lamb. Continue stirring for 1 minute.
Based on 5 Review(s)