• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 250g lamb loin, sliced thinly
  • 1 tbsp oyster sauce
  • 1 tbsp tapioca flour
  • A few drops sesame oil
  • Seasoning:
  • 1 tbsp light soy sauce
  • 2 tbsp balck pepper sauce
  • Dash of pepper 1/2 tsp chicken stock granules
  • 1/2 tsp sugar
  • 3 tbsp water
  • 1 stalk celery, sliced into thin strips
  • 8 snow peas, trimmed
  • 1/2 a red capsicum, quartered and seeded
  • 4 baby sweet corn, halved lengthwise
  • 3 tbsp corn oil
  • 1 tsp sesame oil
  • 1 clove garlic, crushed
  • 4-5 thinly sliced young ginger
  • 1/2 tbsp Shao Hsing Hua Tiau cooking wine


  1. Combine oyster sauce and lamb in a bowl, toss well with a pair of chopsticks to coat the lamb. Cover the bowl with cling film wrap and refrigerate for 15-20 minutes to marinate. Just before cooking, add in tapioca flour and sesame oil to mix. Heat wok with 2 tbsp corn oil and 1/2 tsp sesame oil until just hot. Add half the marinated lamb slices and stir-fry the rest of the lamb slices. To a clean wok, add 1 tbsp oil and remaining sesame oil. Add the ginger slices and garlic; fry until lightly golden. Add the cooking wine and cook until fragrant.
  2. Add capsicum, celery, baby sweet corn and stir-fry well. Add seasoning and snow peas and cook for 1-2 minutes. Add the lamb and stir-fry for another minute or until dish is heated through. Dish out and serve immediately.

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