Ingredients
Scale
- 2 tbs soy sauce
- 1 1/2 tablespoons
chiense cooking wine - 500g lamb, thinly sliced
- 1/2 cup chicken stock
- 1 teaspoon cornflour
- 1 tablespoon vegetable oil
- 2 onions, cut into wedges
- 1 green capsicum, cut into strips
- 4 cloves garlic, crushed
- 1 teaspoon grated ginger
- 1 red chilli, seeded and chopped, optional
- 1 tablespoon oyster sauce
Instructions
- Place lamb into a bowl.
- In a jug combine the soy sauce and Chinese cooking wine, stir.
- Pour sauce over lamb. Cover and marinate in the refrigerator for 30 minutes.
- Slowly stir the stock into the cornflour, mixing well to smooth out any lumps. Set aside.
- Heat oil in a large frying pan over medium heat and cook lamb in two batches until golden brown. Remove and set aside.
- Add the onion and capsicum to the pan, cook for 2 minutes.
- Add the garlic, ginger and chilli and cook for 1 minute.
- Return the lamb to the pan along with the stock mixture and oyster sauce, stir gently until the sauce has thickened.
- Serve with steamed rice.
- Prep Time: 40 mins
- Cook Time: 15 mins
