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
Instructions
- 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.
- 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.
