Chinese Lamp Recipes - Lamb with Asparagus Recipe

Ingredients

• 350 g/12 oz asparagus

• 450 g/1lb lean lamb

• 45 ml/3 tbsp groundnut (peanut) oil

• salt and freshly ground pepper

• 2 cloves garlic, crushed

• 250 ml/8 fl oz/1 cup stock

• 1 tomato, skinned and cut into wedges

• 15 ml/1 tbsp corn-flour (cornstarch)

• 45 ml/3 tbsp water

• 15 ml/1 tbsp sauce

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Method:

1. Cut the asparagus into diagonal chunks and place in a bowl. Pour over boiling water and leave to stand for 2 minutes then drain.

2. Slice the lamb thinly against the grain. Heat the oil and stir-fry the lamb until lightly colored. Add the salt, pepper and garlic and stir-fry for 5 minutes.

3. Add the asparagus, stock and tomato, bring to the boil, cover and simmer for 2 minutes.

4. Mix the corn-flour, water and soy sauce to a paste, stir it into the pan and simmer, stirring, until the sauce clears and thickens.