Chinese Lamp Recipes - Lamb with Oyster Sauce Recipe

Ingredients

• 30 ml/2 tbsp groundnut (peanut) oil

• 1 clove garlic, crushed

• 1 slice ginger, finely chopped

• 450 g/1lb lean lamb, sliced

• 250 ml/1 cup stock

• 30 ml/2 tbsp oyster sauce

• 15 ml/1 tbsp rice wine or sherry

• 5 ml/1 tsp sugar

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Method:

1. Heat the oil with the garlic and ginger and fry until lightly browned. Add the lamb and stir-fry for about 3 minutes until lightly browned.

2. Add the stock, oyster sauce, wine or sherry and sugar, bring to the boil, stirring, then cover and simmer for about 30 minutes, stirring occasionally, until the lamb is cooked through.

3. Remove the lid and continue to cook, stirring, for about 4 minutes until the sauce has reduced and thickened.