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Sizzling Lamb with Ginger
and Chinese wine
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| sizzling
lamb with ginger and chinese wine |
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| Serves 4 Preparation time: 25 minutes | ||
| 300g fillet
of lamb 2 tbsp oil 1 clove garlic, crushed 1 tbsp shredded ginger 1 tbsp sesame oil 1 tbsp oyster sauce 2 tbsp Chinese wine or sherry 4 stalks spring onions 1 tsp cornflour blended with a little water |
This is a classic North
Chinese recipe, often served on a sizzling hot plate in
restaurants. It uses the best cut of lamb and is best served
with plain noodles or rice. Cut lamb into thin 2 inch pieces and tenderize a little with the blunt edge of a cleaver. Marinate for 10 minutes in sesame oil, oyster sauce and wine. Heat a wok with oil and fry garlic and ginger for 1 minute. Drain off marinade and stir fry lamb for 1 minute until well sealed. |
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| Cut spring onions into 1
inch lengths and toss into wok. stir for 1 minute and add
remaining marinade. Stir for 30 seconds over high heat and serve
immediately.
Note: If a cast iron hot plate is used, heat for 20 minutes in a hot oven or directly on a gas flame and transfer lamb to this dish. It is a perfect winter warmer. |
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Terry is a food writer, chef, cookbook author and does cookery demonstrations, he recently completed a video for The British Meat Board, and was Chinese and Southeast Asian consultant for HP Foods, responsible for developing recipes and sauces. He has his own website at www.terrytan.com |
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