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.

Enter Comments below. At Parsi Cuisine (, our goal is to make Parsi Cuisine popular. This is a part of that effort. Please feel free to forward to Parsi food fans. Appreciate if you mention with link to site. (Hint - use social media buttons above)

%d bloggers like this: