Cruncy Lamb – PARSI CUISINE
PARSI  CUISINE
July 27, 2012

Cruncy Lamb

By Rusi Umrigar  &  Kainaaz Writer Bokdawalla

‎350 gms lamb, thinly sliced

1 cups finely shredded spring onions

1 cup finely sliced capcicums

1/2 cup finely sliced carrots

2 tbsp vegetable oil

1 tbsp soy sauce

1 tsp Chinese rice vinegar

1 tbsp chopped garlic

2 tbsp Chinese rice wine

1/2 tsp ground pepper

1 tsp dark soy sauce

1/4 tps sugar

1/4 tsp salt

1/2 tsp cornstarch

1 tsp sesame oil

1 tbsp hoisin sauce

 

In a medium glass bowl, combine garlic, 1 tbsp of the rice wine, lamb, ground pepper, dark soy sauce, salt, sugar and cornstarch. Stir to mix. Then add sesame oil. Stir to combine and set aside.

In a small glass bowl, combine soy sauce, 1 tbsp rice wine, rice vinegar and hoisin sauce. Stir to mix. Set aside.

Heat a heavy wok or skillet over high heat. Then add cooking oil to coat the wok sides. Pour in the lamb. Spread them evenly in a layer. Cook about 1 minute to sear. Use a metal spatula to stir-fry the lamb until it’s lightly brown but not overcooked. Add the spring onions, capcicum, carrots and continue to stir-fry to combine. This will need no more than 20 seconds.

Pour in the hoisin sauce mixture into the wok and continue to stir-fry just about 1 minute or until the lamb is cooked through. Transfer to serving plate. Serve it warm.

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