• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • 4 pieces lamb cutlets, French trimmed
  • 1 tsp Szechuan peppercorns
  • 2cm cinnamon stick
  • 1 small piece dried mandarin peel
  • 2 tbsp Shao Hsing Hua Tiau wine
  • 50ml thick soy sauce
  • 2 stalks spring onion
  • 3cm ginger, sliced
  • 2 tbsp sesame oil
  • Sauce:
  • 2 tbsp oil
  • 2 tbsp grated ginger
  • 2 cloves garlic
  • 2 tbsp sugar
  • 1 tbsp oyster sauce
  • 1 1/2 tbsp light soy sauce
  • 2 tbsp Chinese black vinegar
  • 100ml water


  1. Heat a nonstick saucepan over medium heat; fry Szechuan peppercorns, cinnamon stick and mandarin peel for a minute until fragrant. Add wine, thick soy sauce, ginger and spring onion. Lastly, add sesame oil. Stir and simmer over a gentle low heat for 1-2 minutes.
  2. Place lamb cutlets in a bowl, pour the prepared hot marinade over. Stir the marinade to coat the lamb pieces. Leave aside to marinate for at least 30 minutes.
  3. Sauce: Heat oil, ginger and garlic over medium low heat. Stir until fragrant for 1-2 minutes. Add light soy sauce, oyster sauce, sugar, black vinegar and water. Bring to a low simmering boil to dissolve the sugar.
  4. Remove marinated lamb cutlets from the marinade, discarding the marinade. Heat a large frying pan over medium low heat and place the lamb cutlets on the bottom. Cook lamb pieces for 2 minutes on each side or until browned.
  5. Pour the prepared ginger sauce over the lamb and simmer for a while until meat is cooked to the right texture. Serve at once.
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