Oriental Lamb Stirfry with beansprouts and almonds

Preparation Time: 20 min

650g fillet of lamb
2 tsp cornflour
2 egg whites
3 tsp soy sauce
3 tblsp groundnut oil
3 garlic cloves [crushed]
1 x 2 in fresh root ginger [finely diced or grated]
2 tblsp oyster sauce
3 tblsp Ancient Greek Vinaigre1 tsp demerara sugar
2 carrots [ finely sliced and cut thinly into batons]
250g beansprouts
6spring onions [shredded]
1 tsp fresh ground pepper
2 tblsp almond slithers [slightly toasted

Method 1        Trim the lamb of any excess fat and slice thinly into round discs.
2        Mix cornflour, egg white, soy sauce and pepper to taste mixing well and until smooth.
3        Add the lamb to the egg and cornflour mixture and mix well
4        Heat a wok, or a large frying pan, then add the oil and heat followed by the garlic and ginger ,  cook for 20 – 30 seconds
5        Add the lamb and stir fry for approx 3 mins over fierce heat , tossing the ingredients regularly.
6        Add the oyster sauce, Ancient Greek Vinaigre and sugar and cook for a
pprox 2 mins
7        Add the carrot and spring onion and cook for a further 2 mins
8        Finally add the beansprouts and cook for 30 seconds to warm through
9        Adjust seasoning and serve immediately with sweet andsour rice .
Serves: 4
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