Sliced Lamb with Mushroom & Bamboo Shoots

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!