Stir fried garlic lamb recipe
information
Preparation time: 15 minutes, plus marinating.
Cooking time: 5 minutes.
Calories: 249 per portion
ingredients
350 g (12 oz) lamb fillet
2 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 tablespoon oil
6 garlic cloves, thinly sliced
1 x 1 cm (1/2 inch) piece fresh root ginger, finely chopped
1 leek, thinly sliced diagonally
4 spring onions, chopped
spring onion flowers, to garnish
2 tablespoons dry sherry
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 tablespoon oil
6 garlic cloves, thinly sliced
1 x 1 cm (1/2 inch) piece fresh root ginger, finely chopped
1 leek, thinly sliced diagonally
4 spring onions, chopped
spring onion flowers, to garnish
method
1. Cut the lamb into thin slices across the grain. Combine the sherry, soy sauces and sesame oil, add the lamb and toss until well coated. Leave to marinate for 15 minutes, then drain, reserving the marinade.
2. Heat the oil in a non-stick frying pan, add the meat and about 2 teaspoons of the marinade and fry briskly for about 2 minutes, until well browned. Add the garlic, ginger, leek and spring onions and fry for a further 3 minutes.
Transfer to a warmed serving plate, garnish with the spring onion flowers and serve immediately.
This recipe originated in the northern part of China. The lamb is always cooked in a wok there but a frying pan is a satisfactory substitute.
2. Heat the oil in a non-stick frying pan, add the meat and about 2 teaspoons of the marinade and fry briskly for about 2 minutes, until well browned. Add the garlic, ginger, leek and spring onions and fry for a further 3 minutes.
Transfer to a warmed serving plate, garnish with the spring onion flowers and serve immediately.
This recipe originated in the northern part of China. The lamb is always cooked in a wok there but a frying pan is a satisfactory substitute.
serving amount
serves 4
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