Ingredients Jump to Instructions ↓

  1. 400g lamb fillet, cut into thin strips

  2. 1 tablespoon Shao Hsing cooking wine

  3. 1 tablespoon cornflour

  4. 2 teaspoons bicarbonate soda (optional- to soften tougher cuts of meat)

  5. 2 teaspoon sesame oil

  6. 2 tablespoons peanut oil

  7. 2 medium brown onions, sliced thickly

  8. 1 carrot, sliced thinly

  9. 3cm piece ginger, finely chopped

  10. 2 cloves garlic, finely chopped

  11. 1 teaspoon ground Sichuan peppercorns

  12. 2 teaspoons Chinese 5-spice powder

  13. Cucumber slices and jasmine rice, to serve

  14. Sauce:

  15. 1 tablespoon light soy sauce

  16. 1 tablespoon hoi sin sauce

  17. 1 tablespoon oyster sauce

  18. 1 tablespoon sesame oil

  19. 2 tablespoons Shao Hsing cooking wine

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine soy, wine, cornflour, bicarbonate and sesame oil. Add lamb and toss well to combine. Set aside (30 minutes) to marinate.

  2. Meanwhile, combine sauce ingredients in a separate bowl.

  3. Heat wok to very hot, add half of the peanut oil and stir-fry lamb in batches until just cooked through and tender; set aside.

  4. Add remaining peanut oil and stir-fry onion and carrot until just tender. Add ginger and garlic and cook (1-2 minutes) until fragrant.

  5. Return lamb to wok with Sichuan pepper and 5-spice powder and cook (1-2 minutes) until very fragrant. Add sauce mixture and bring to a boil.

  6. Serve immediately with cucumber slices and steamed jasmine rice.


Send feedback