Astar's lamb stirfry recipes - 27 October
Lamb and spring onion stir fry
Serves 6 or 4 hungry Brendons
600g lean lamb fillets cut into very thin slices
1 tbsp Chinese rice wine or sherry
1/4 cup soy sauce
1/2 tsp white pepper
6 spring onions
1 1/2 cups long grain rice - cook in rice cooker and keep warm
2 tbsp oil
Big bunch choy sum cut into 10cm lengths
4 cloves garlic sliced
1 tbsp brown vinegar
1 to 2 tsp sesame oil
Place lamb, 1/2 soy sauce, 1/2 tsp salt , along with pepper into a bowl& coat well then cover and let stand.
Cut spring onions into 4cm diagonal lengths
Cook rice and keep warm&
Heat wok and bring oil up to heat, before
Quickly stir fry Choy sum along with 1/2 the garlic. Remove from wok and keep warm
To wok add a little more oil, then in batches stir fry lamb - ensure it stays pink.
Set aside and keep warm.
Stir fry off onions, and remaining garlic.
Combine vinegar, sesame oil and rest of soy.
Add green and lamb back to wok and bring back to heat - toss to coat all well with juices.
Serve spoon over rice.