Ingredients
-
350
-
1
-
1
-
1
-
2
-
15
-
6 - 8
-
300
-
1
-
2
-
-
-
-
-
Directions
Stir-Fried Lamb With Spring Onions, 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., 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
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Steps
|
1
Done
|
Slice Lamb Thinly. |
|
2
Done
|
Make Up a Marinate With the Sugar, Soy Sauce, Wine and Cornflour Paste and Add the Sliced Lamb and Marinate For 30-45 Minutes. |
|
3
Done
|
Soak the Mushrooms For 25 to 30 Minutes, Then Chop Them Into Small Pieces With the Spring Onions. |
|
4
Done
|
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. |
|
5
Done
|
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. |
