Rapid-Fried Iamb Slices Recipe
Ingredients
225-275g leg of lamb fillet, all fat removed
Approx 12 spring onions
4 tblspn sunflower oil
1 tblspn light soy sauce
1/2 tspn salt
1 tblspn dry sherry
1/2 tspn freshly ground Szechuan or black pepper
2 tspn cornflour
1 garlic clove, crushed
1 tblspn sesame oil
1 tblspn wine vinegar
Directions
Slice the lamb fillet as thinly as possible.
Cut the spring onions in half lengthways, then slice them diagonally into 5cm lengths.
Place the meat and spring onions in a shallow dish and add 1 tablespoon sunflower oil, the soy sauce, salt, sherry, pepper and cornflour.
Turn to coat the meat evenly and leave to marinate for 30 minutes.
Heat the remaining sunflower oil in a wok until it is very hot.
Add the crushed garlic to flavour the oil, then add the lamb and spring onions in the marinade.
Stir-fry over a high heat for 30 seconds.
Sprinkle over the sesame oil and vinegar,
Cut the spring onions in half lengthways, then slice them diagonally into 5cm lengths.
Place the meat and spring onions in a shallow dish and add 1 tablespoon sunflower oil, the soy sauce, salt, sherry, pepper and cornflour.
Turn to coat the meat evenly and leave to marinate for 30 minutes.
Heat the remaining sunflower oil in a wok until it is very hot.
Add the crushed garlic to flavour the oil, then add the lamb and spring onions in the marinade.
Stir-fry over a high heat for 30 seconds.
Sprinkle over the sesame oil and vinegar,
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