Chinese Lamp Recipes - Lamb and Vegetables Recipe

Ingredients

• 225 g/8 oz lean lamb, sliced

• 100 g/4 oz bamboo shoots, sliced

• 100 g/4 oz water chestnuts, sliced

• 100 g/4 oz mushrooms, sliced

• 30 ml/2 tbsp groundnut (peanut) oil

• 30 ml/2 tbsp soy sauce

• 30 ml/2 tbsp rice wine or dry sherry

• 2 cloves garlic, crushed

• 4 spring onions (scallions), sliced

• 150 ml/2/3 cup chicken stock

• 5 ml/1 tbsp sesame oil

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

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Method:

1. Mix together the lamb, bamboo shoots, water chestnuts and mushrooms.

2. Mix 15 ml/1 tbsp of oil, 15 ml/1 tbsp of soy sauce and 15 ml/1 tbsp of wine or sherry and pour over the lamb mixture. Leave to marinate for 1 hour.

3. Heat the remaining oil and fry the garlic until lightly browned. Add the meat mixture and stir-fry until browned.

4. Stir in the spring onions then add the remaining soy sauce and wine or sherry, most of the stock and the sesame oil. Bring to the boil, stirring, cover and simmer for 10 minutes.

5. Mix the corn-flour with the remaining stock, stir it into the sauce and simmer, stirring, until the sauce clears and thickens.