Lamb is especially delicious when it is stir-fried. This way of preparing it with a lot of garlic and spring onions to balance its strong taste is a popular one. The most tender cuts of lamb, such as steaks or chops, are best for this dish. Serve with rice (see here).
| Informal supper |
| Preparation time 30 minutes |
| Serves 4 |
450 g (1 lb) lean lamb steak or fillet, or boned loin chops
1 tablespoon groundnut (peanut) oil
2 spring onions (scallions), white part only, finely chopped
6 garlic cloves, thinly sliced
2 teaspoons finely chopped fresh root ginger
1 teaspoon Sichuan peppercorns, roasted and freshly ground (see here)
FOR THE MARINADE:
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons dark soy sauce
1 tablespoon light soy sauce
2 teaspoons sesame oil
1½ teaspoons cornflour (cornstarch)
1 Cut the lamb into thin slices and put it in a bowl. Mix in all the marinade ingredients and leave to marinate for 20 minutes. Then drain off the marinade and set the lamb aside.
2 Heat a wok or large frying pan until it is very hot. Add the groundnut oil and, when it is very hot and slightly smoking, add the marinated lamb pieces with just a little of the marinade. Stir-fry for 2 minutes.
3 Add the spring onions, garlic and ginger and stir-fry for 4 minutes. Turn on to a warm serving platter, sprinkle with the ground peppercorns and serve at once.