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.
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
2 garlic cloves
3/4 cup long grain rice
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.
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.
Slice the onion into 0.5cm strips. Cut the snow peas into 2cm pieces.
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.
Place rice into bowls and top with hot lamb and any extra sauce from wok.
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