Food type: Asian, Lamb


800 gms lamb rump, in cubes or strips
2 cloves garlic
2 spring onions
Salt and freshly ground black pepper
1/4 tsp sesame oil
Fresh coriander, chopped

For the marinade:
1 tbsp light soy sauce
1 tsp ginger
1 tbsp Shou Hsing rice wine

For the sauce:
75 ml dark soy sauce
75 ml Chinese rice wine
60 ml sesame oil
1 tsp raw sugar


Marinate the lamb in the soy sauce, ginger and rice wine for half an hour.

Meanwhile, combine the sauce ingredients in a small bowl and set aside.

When lamb is marinated, place a wok or large frying pan over high heat. Pour in 2 tbsp of the sesame oil and when hot, add the garlic. Stir-fry until aromatic, then add the lamb and stir fry until lightly browned.

Then pour in the sauce, add the spring onions and stir, season with pepper and salt to taste. Stir fry for another minute, then serve immediately over steamed rice, garnished with chopped fresh coriander.

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