Yellow Flower Lamb Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelMedium
Health IndexHealthyServings2
Ingredients
| Lamb neck | 375 Gram | |
| Eggs | 2 | |
| Spring onions | 4 | |
| Groundnut oil or vegetable oil - 2 1/2 tablespoons | ||
| Mushrooms | 15 Gram, dried | |
| Root ginger | 12.5 Gram | |
| Bamboo shoots | 1/2 Gram, sliced | |
| Soy sauce | 2 Tablespoon | |
| Sherry vinegar | 2 Tablespoon | |
| Soft dark brown sugar - 1 teaspoon | ||
| Five spice powder | 1/2 Teaspoon | |
| Sesame oil | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | 1 To taste | |
Directions
GETTING READY
1. Keep pork in a poly bag and place it in the freezer for about 1 hour until just frozen.
2. Cut the meat diagonally into thin strips; remove fat if any.
3. In a bowl, beat eggs with half of the spring onions.
4. Season with salt and pepper to taste.
5. Soak dried mushrooms in boiling water for 10 minutes and then drain.
MAKING
6. In a pan, heat 1/2 teaspoon oil and make a flat omelet with the egg mixture.
7. Slide the omelet out of the pan on to a plate and roll up tightly; keep aside.
8. In a wok or deep frying pan, add the remaining oil and heat until hot.
9. Add the remaining spring onions and ginger.
10. Stir-fry over gentle heat for a few seconds to just flavor the oil.
11. Add lamb strips to the wok, increase heat to high and stir-fry for 2-3 minutes until browned on all sides.
12. Add in the mushrooms, bamboo shoots, soy sauce, sherry or vinegar, sugar and five-spice powder.
13. Stir-fry for 1-2 minutes until the lamb is tender and all the ingredients are hot and mixed evenly.
14. Remove the stir-fried lamb mixture from the wok and transfer to a warmed serving dish.
SERVING
15. Slice the rolled omelet into thin rings.
16. Garnish omelet rings on top of the stir-fried lamb mixture to resemble flower petals.
17. Sprinkle sesame oil and serve immediately.
1. Keep pork in a poly bag and place it in the freezer for about 1 hour until just frozen.
2. Cut the meat diagonally into thin strips; remove fat if any.
3. In a bowl, beat eggs with half of the spring onions.
4. Season with salt and pepper to taste.
5. Soak dried mushrooms in boiling water for 10 minutes and then drain.
MAKING
6. In a pan, heat 1/2 teaspoon oil and make a flat omelet with the egg mixture.
7. Slide the omelet out of the pan on to a plate and roll up tightly; keep aside.
8. In a wok or deep frying pan, add the remaining oil and heat until hot.
9. Add the remaining spring onions and ginger.
10. Stir-fry over gentle heat for a few seconds to just flavor the oil.
11. Add lamb strips to the wok, increase heat to high and stir-fry for 2-3 minutes until browned on all sides.
12. Add in the mushrooms, bamboo shoots, soy sauce, sherry or vinegar, sugar and five-spice powder.
13. Stir-fry for 1-2 minutes until the lamb is tender and all the ingredients are hot and mixed evenly.
14. Remove the stir-fried lamb mixture from the wok and transfer to a warmed serving dish.
SERVING
15. Slice the rolled omelet into thin rings.
16. Garnish omelet rings on top of the stir-fried lamb mixture to resemble flower petals.
17. Sprinkle sesame oil and serve immediately.
Chef
