• 1 lb lamb meat (shoulder or leg)
  • 1 clove minced garlic
  • 2 tbsp sherry
  • 1 tsp's fresh ginger, minced
  • 1/4 tsp salt
  • 1/2 cup stock
  • 1/2 tsp cornstarch
  • 1 tbsp thin soy sauce
  • 1/2 cup peanut oil
  • 1/2 tb dark soy sauce
  • 4 scallions
  • 1/2 tsp sugar
  • 1/2 large bell pepper
  • 1/2 tbsp cider vinegar

To make delicious lamb slivers in pungent sauce, first cut lamb across grain in slivers about 2″ long. In a bowl, sprinkle lamb with salt and cornstarch. Rub into the meat and add the sherry. Marinate the lamb for 15 minutes.

Now, trim and cut the scallions in 2″ pieces. Halve, core & slice the bell pepper into slivers to match the lamb. Combine stock, soy sauce, sugar and vinegar. Put to one side and reserve.

Cooking

Heat the peanut oil in a wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). Once the oil is hot, fry the lamb slivers briefly, until coating of starch begins to brown. Remove to strainer and reserve.

Remove oil from wok and save. Wash wok. Return the wok to a high heat. Add 2 tbsp oil to your very hot wok. When oil starts to smoke, throw in the scallions and bell pepper. Stir-fry for 30 seconds and add the garlic & ginger. Keep stir-frying.

When pepper turns bright green, add the stock mixture. Stir until liquid boils and reduces slightly. Lastly, add the lamb and stir-fry until meat is hot. Lamb slivers in pungent sauce is an ideal main course and can be accompanied by white rice among other dishes.