Prep 15 mins
Cook 5 mins
The DH asked me to save this recipe here for safe keeping, it is from a recently purchased cookbook entitled Chinese Cooking Made Easy. Times are estimated and have not included marinating time or soaking time for the wood-ear. IMPORTANT NOTE - I have listed mushrooms dried as food.com would not accept dried wood-ear or cloud-ear which can be bought at specialist asian grocers.
- 350 g lamb fillets (leg up to 400 grams 12-14 oz)
- 1 teaspoon light brown sugar (sof 5ml)
- 1 tablespoon light soy sauce (15ml)
- 1 tablespoon dry sherry (or Chinese rice wine 15ml)
- 2 teaspoons cornflour (cornstarch 10ml made into a paste)
- 15 g mushrooms (dried 1/2 oz)
- 6 -8 spring onions
- 300 ml vegetable oil (about 1/2 pint 11/4 cups)
- 1 teaspoon ginger (fresh sliced)
- 2 tablespoons yellow bean sauce (30ml)
- 1⁄4 teaspoon sesame oil (a few drops)
- Slice lamb thinly.
- Make up a marinate with the sugar, soy sauce, wine and cornflour paste and add the sliced lamb and marinate for 30-45 minutes.
- Soak the mushrooms for 25 to 30 minutes, then chop them into small pieces with the spring onions.
- Heat the oil in a preheated wok until hot and stir-fry the meat for about 1 minutes or until the colour changes and then remove with a slotted spoon and drain.
- Keep about 1 tablespoon (15ml) of oil in the wok and then add the spring onions, ginger, mushrooms and yellow bean sauce and blend well, then add the meat and fry for 1 minute more and then sprinkle with the sesame oil and serve.
This was delicious. We added a few extra veggies and were unable to get our hands on yellow bean paste, so we used a combination of 1T Sweet soy sauce, 1T Oyster sauce 1/2T bbq sauce and a few drops of some lychee chilli sauce that was on hand. The instructions were easy to follow and the meat came out beautifully, thanks for a great meal. Made for Photo Tag Fall