serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 400 g lamb backstrap, thinly sliced
- Vegetable oil for frying
- 10 g ginger, chopped
- 3 garlic cloves, chopped
- 2 tsp chilli bean paste
- 200 g snow peas, sliced
- Steamed jasmine rice, to serve
Marinade
- 2 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 1 tbsp sesame oil
Sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine
- ½ tsp sesame oil
- 1 tbsp sugar
Marinating time: 30 minutes.
Instructions
- Mix marinade ingredients in a bowl, add lamb and coat well. Place into fridge for 30 minutes.
- In a separate bowl, combine sauce ingredients. Mix well.
- Heat 2 tbsp of oil in a wok, add half of the lamb and fry until just cooked. Remove from wok and set aside. Add another 2 tbsp oil and fry remaining lamb. Once cooked, remove from wok and put aside.
- Add ginger and garlic to wok, fry until the garlic starts to brown then add bean paste and the sauce and allow mix to thicken. Once thickened, add lamb back into wok and mix through sauce until lamb is well coated. Add snow peas and fry for 2 minutes. Remove from heat and serve with freshly steamed jasmine rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
