- Meat Lamb
- Cut Leg
Masteclass
Ingredients
Lamb
- 1.5kg lamb leg, Cantonese cut
Other Ingredients
- 80mls vegetable oil
- 240g red onions, cut into wedges
- 8cm piece ginger, grated
- 25g garlic, chopped
- 10g dried chillies, roughly chopped
- 50g cornflour mixed with 40mls water
- 150g green onions, cut into batons
- 40g toasted sesame seeds to garnish
Marinade
- 60mls soy sauce
- 60mls Shaoxing wine
- 8g bicarb of soda
- 40g cornflour
Stir Fry Sauce
- 120mls soy sauce
- 150mls chicken stock
- 100g brown sugar
- 80mls Shaoxing wine
Serving Suggestions
- Steamed rice
- Chinese style mixed mushrooms & green vegetables
Preparation
- Combine lamb and marinade in a large bowl. Mix well. Combine stir fry sauce ingredients in a jug. Mix well.
- Heat half the oil in a wok over high heat. Add lamb in batches, cook, stir-frying for 2-3 minutes or until just cooked. Transfer to a tray, repeat with remaining lamb.
- Return wok to the heat. Add remaining oil, onion, ginger, garlic and dried chillies. Stir fry for 1-2 minutes or until aromatic. Add in stir-fry sauce. Allow to simmer for a minutes. Add cornflour slurry and simmer for 2-3 minutes or until thickened. Add lamb back into sauce along with spring onion and toss until well combined.
- Serve garnished with sesame seeds and with steamed rice and Chinese style mixed mushrooms and green vegetables.