Spring stir-fry with lamb and spring onions recipe

Name: Spring stir-fry with lamb and spring onions recipe
Cook time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g lamb backstrap, cut into 1½cm pieces; 3 tbsp peanut oil; 4 spring onions, cut into julienne; 2 tbsp light soy sauce; 2 tbsp sugar; 1 tsp sesame oil; pinch of freshly ground white pepper; chilli oil, to serve

Neil Perry

September 7, 2017

Spring stir-fry with lamb with spring onions. William Meppem

easyTime:< 30 minsServes:4

This succulent lamb stir-fry is easy to prepare. Substitute spring onions for asparagus when in season.

Ingredients

500g lamb backstrap, cut into 1½cm pieces
3 tbsp peanut oil
4 spring onions, cut into julienne
2 tbsp light soy sauce
2 tbsp sugar
1 tsp sesame oil
pinch of freshly ground white pepper
chilli oil, to serve

For the marinade

2 cloves garlic, finely chopped
2 tbsp light soy sauce
2 tbsp shaoxing wine
2 tsp sugar

Method

1. To make the marinade, mix together the garlic, soy sauce, shaoxing and sugar.
2. Add the lamb to marinade mix, leave for 1 hour, then drain.
3. Heat a wok over high heat until just smoking. Add the peanut oil and, when hot, stir-fry the lamb in batches until well browned, about 2-3 minutes, then remove from the wok.
4. Add the spring onions to the wok and stir-fry for 1 minute, then add the soy sauce, sugar, sesame oil, pepper and lamb. Toss to coat the meat with the sauce, then use a slotted spoon to transfer the meat to a serving plate. Simmer the sauce for about 2 minutes until it reduces and thickens. Pour over the lamb and serve with chilli oil.
If you like this recipe, try Neil Perry's lamb, mushroom and hoisin stir-fry.