Chinese Lamp Recipes - Lamb with Mushrooms Recipe

Ingredients

• 45 ml/3 tbsp groundnut (peanut) oil

• 350 g/12 oz mushrooms, sliced

• 100 g/4 oz bamboo shoots, sliced

• 3 slices ginger root, chopped

• 450 g/1lb lamb, thinly sliced

• 250 ml/1 cup stock

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

• 15 ml/1 tbsp soy sauce

• 60 ml/4 tbsp water

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Method:

1. Heat the oil and fry the mushrooms, bamboo shoots and ginger for 3 minutes. Add the lamb and stir-fry until lightly browned.

2. Add the stock, bring to the boil, cover and simmer for about 30 minutes until the lamb is cooked and the sauce has reduced by half.

3. Mix together the corn-flour, soy sauce and water, stir into the pan and simmer, stirring, until the sauce clears and thickens.