Learn to make this Chinese restaurant favourite at home with this deliciously simple recipe. Made using the finest lamb you can get, snow peas, onion and a hand mixed sauce. All served with steamed rice. Made fresh with the very best ingredients. Better than the local takeaway version, we promise!

30 Minutes. Dairy Free.

Serves 2.

400g Australian butterflied lamb leg
1/2 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon light soy sauce
1.5 tablespoons shao xing cooking wine
150g snow peas
1 brown onion
2cm ginger
2 garlic cloves
3/4 cup long grain rice

Marinate lamb
Slice lamb into thin strips. Crush the garlic and grate the ginger. Place ginger, 
garlic and the premix sauce in a bowl with the lamb and set aside to marinate.

Cook rice
Using absorption method, cook rice. Place rice in saucepan with 1.5 cups cold water. Bring to the boil until liquid is completely absorbed. Then cover pot, remove 
from heat and set aside, minimum of 10 minutes. 

Prepare vegetables
Slice the onion into 0.5cm strips. Cut the snow peas into 2cm pieces.

Cook stir-fry 
Place wok on high heat with a drizzle of olive oil. Add lamb and cook for 3 – 4 minutes. Remove from pan. Place the same wok back on a high heat and add the snow peas and onion. Stir-fry for 2-3 minutes. Next add the lamb back to the pan and mix well. Remove from heat.

To serve
Place rice into bowls and top with hot lamb and any extra sauce from wok.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

June 23, 2016 by Timothy Ryder
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