Name: Cantonese lamb
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 800 gram lamb strips; 1 medium_piece (150g) brown onion, sliced thinly; 1 clove garlic, crushed; 150 gram snow peas, trimmed; 150 gram sugar snap peas, trimmed; 2/3 cup (80g) frozen peas; 115 gram baby corn, halved lengthways; 1 tablespoon dark soy sauce; 1 tablespoon char siu sauce; 1/4 cup (60ml) chicken stock; 1 tablespoon cornflour; 2 tablespoon lime juice

Ingredients

1 tablespoon peanut oil

800 gram lamb strips

1 medium_piece (150g) brown onion, sliced thinly

1 clove garlic, crushed

150 gram snow peas, trimmed

150 gram sugar snap peas, trimmed

2/3 cup (80g) frozen peas

115 gram baby corn, halved lengthways

1 tablespoon dark soy sauce

1 tablespoon char siu sauce

1/4 cup (60ml) chicken stock

1 tablespoon cornflour

2 tablespoon lime juice

Method

1.Heat half the oil in wok, stir-fry lamb, in batches, until browned.

2.Heat remaining oil in wok, stir-fry onion and garlic until onion softens. Add peas and corn, stir-fry until corn is almost tender.

3.Return lamb to wok with sauces and stock, stir-fry 2 minutes or until lamb is cooked. Stir in blended cornflour and juice, stir-fry until sauce boils and thickens.

Char siu sauce can also be labelled chinese barbecue sauce. You can use lamb backstrap for this recipe, if you prefer, slicing it thinly before use.
Note

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Ingredients

Method

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