Stir-fried lamb with bean sprouts and ginger

Recipe from: 9/1/1997 12:00:00 AM

Ingredients 11
Servings 4
Time 15 minutes

Ingredients

  • 15
    ml
    vegetable oil
  • 500
    g
    lamb loin
  • 5
    ml
    minced ginger
  • 15
    ml
    fish sauce
  • 5
    ml
    sugar
  • 10
    ml
    hoisin or barbecue sauce
  • salt
  • 5
    ml
    cornflour stirred into a little water
  • 125
    ml
    sliced carrot
  • 60
    g
    snow peas
  • 100
    g
    bean sprouts
 

Method

4 minutes
 
Heat oil in a wok over high heat. Add the lamb and ginger and stir for about 1 minute.
Add the fish sauce, sugar, hoisin sauce and salt to taste. Cook and stir for a further minute.
Stir in the cornflour and water and allow to thicken. Add the carrots, peas and bean sprouts and heat through for 30 seconds.
Serve immediately with nuoc cham dipping sauce, steamed rice and a dish of fresh herbs and lettuce.
 

Read more on: shallow-fry  |  lamb
 

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