Ingredients Jump to Instructions ↓

  1. 250 g 8 stalks Onion(s)

  2. 120 g 1 packet Chili

  3. 38 g 38 g 1/2 bowl Freshly Minced Garlic

  4. 1 tsp Peppercorn Chilli Oil adequate amount Green onion(s)

  5. 1 tsp 1/3 tsp Sugar

  6. 1/2 tsp Corn starch

  7. 1/2 tsp Oil

  8. 1 tbsp Seasoning Mix Premium Dark Soy Sauce adequate amount Premium Oyster Sauce

  9. 1 tsp Pure Sesame Oil adequate amount XO Sauce

  10. 1 tbsp Pepper adequate amount

Instructions Jump to Ingredients ↑

  1. Marinate lamb rack meat for 15 minutes. Add 1 tbsp oil and mix well. Trim Hon Shimeji mushrooms. Wash and set aside. Heat wok. Stir-fry lamb rack meat and green peppercorns until done. Set aside. Saute Lee Kum Kee Minced Garlic and minced shallot. Add onion, Hon Shimeji mushrooms, green and red chilies and stir well. Return all ingredients to wok. Keep stir-frying while adding seasoning mix. Finally, drizzle with Lee Kum Kee Peppercorn Chili Oil. This recipe is provided by Intercontinental Grand Stanford Hong Kong - Chinese Head Chef Leung Fai Hung.


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