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Ingredients
400g Quality lean lamb, thinly sliced across the grain
1 garlic clove, crushed
1 tsp corn flour
½ - 1 tsp finely chopped fresh ginger
2 tsp sherry or wine vinegar
2 tsp dark soy sauce
1 onion, halved, thinly sliced
1 carrot, cut into matchsticks (optional)
1 ½ cups thinly sliced celery (or green beans, cabbage, courgettes, capsicum or broccoli florets)
6 mushrooms, sliced
1 2 cups mung bean sprouts
2 tsp corn flour
2 Tbsp soy sauce
3 Tbsp water
3 Tbsp each oil, salt, water
Direction:
Trim all fat from meat. Cut into small strips. Mix with all marinade ingredients. Leave for 30 - 60 minutes.
Prepare vegetables keeping each separate. If using carrot, steam blanch it for 3 minutes. Cool in cold water. Drain. Combine sauce ingredients.
Heat a large wok or fry pan and add the oil. When very hot add a quarter of the meat. Stir-fry quickly. As soon as it browns remove meat with a slotted spoon and drain in a colander over a plate. Reheat oil and cook remaining meat in small batches.
Reduce heat and stir-fry onion for a few minutes. Add celery (or other vegetables) then the water. Cover and steam for 1 - 2 minutes. Remove lid. Add blanched carrot if using. Add mushrooms; stir-fry for 1 - 2 minutes.
Return meat to wok. When hot stir in sauce mixture.
Just before serving add mung bean sprouts and toss through.
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