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450 g
3 tablespoons
1 cm
2
1 teaspoon
3 tablespoons
300 ml
2 teaspoons
2 teaspoons |
lean lamb fillet
dry sherry
piece fresh root ginger, peeled and
chopped
cloves garlic, thinly sliced
five spice powder
dark soy sauce
Chinese Vegetable Stock
sugar
corn flour mixed with 4 teaspoons water
salt and freshly ground pepper
shredded spring onions, to garnish |
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Method :
Trim any excess fat and silver skin
from lamb and cut lamb into 2 cm cubes. Cook lamb in a saucepan of boiling
water for 3 minutes. Drain well. Heat a wok and add lamb, sherry,
ginger, garlic, five spice powder and soy sauce. Bring to the boil, reduce heat and
simmer for 2 minutes, stirring. Pour in stock, return to boil, then
simmer for 25 minutes. Add sugar, corn flour mixture, salt
and pepper and stir until thickened. Simmer for 5 minutes. Garnish with shredded spring onions
and serve on a bed of rice.
Serves 4
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