Recipe by Chow Thai
INGRIDIENTS
250 g Lamb neck
100 g Bamboo shoots
10 g Dry wood ear mushrooms
1 tsp Peanut oil
2 tbsp Starch
4 tbsp Water
1 Red bell pepper
1 clove Garlic
1 slice Ginger
6 Spring onion
1 tbsp Light soy sauce
2 tbsp Dark rice vinegar
1 tsp Toasted sesame oil
1 tsp Sugar
1 tbsp Rice wine
1 tsp Chilli paste
Salt as per taste
Vegetable oil (for frying)
Rice (cooked, for serving)
METHOD
Step 1
Finely slice lamb and add to a bowl with salt, peanut oil, some corn starch, and some water. Let marinate for approx. 10 min. Soak dried mushrooms in a bowl with warm water for approx. 5 – 10 min. Finely slice red pepper, bamboo shoots, and soaked mushrooms. Chop garlic, ginger, and spring onion.
Step 2
For the sauce, add light soy sauce, dark rice vinegar, sesame oil, sugar, and rice wine to a small bowl and stir until combined. Mix remaining corn starch and water in a separate small bowl.
Step 3
Heat vegetable oil in a frying pan over medium heat and fry sliced lamb until white, and then set aside. Remove lamb from the pan, then sauté garlic and ginger until fragrant. Add chilli paste and fry until the red oil comes out. Add red bell pepper, mushroom and bamboo shoots, and fry over medium-high heat for approx. 2 – 3 min. Add the lamb neck to the frying pan along with the sauce and the corn starch mixture and fry until you’ve reached the desired consistency. Serve stir-fried lamb with rice and sprinkle spring onion on top. Enjoy!
