Serves 4
INGREDIENTS
350-400g/12-14 oz leg of lamb fillet
1 tsp light brown sugar
1 tbsp light soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tsp cornflour (cornstarch) paste
15g/1/2oz dried black fungus (wood-ears)
6-8 spring onions (scallions)
about 300m1/1/2 pint/1/1/4 cups vegetable oil
few small pieces fresh ginger
2 tbsp yellow bean sauce
few drops sesame oil

Slice the lamb thinly. Marinate with the sugar, soy sauce, wine and cornflour
(cornstarch) paste for 30—45 minutes. Soak the fungus for 25—30 minutes, then cut into small pieces with the spring onions (scallions).

Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minute, or until the colour changes. Remove with a perforated spoon and drain.

Keep about 1 tbsp of oil in the wok, then add the spring onions (scallions), ginger, fungus and yellow bean sauce. Blend well, then add the

meat and stir for about 1 minute. Sprinkle with the sesame oil.

Tags: Lamb, spring onions, Stir-fry

This entry was posted on Wednesday, January 28th, 2009 at 4:31 pm and is filed under Lamb, Meat and Poultry. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.