|
This is a classic Beijing "meat and vegetable
mix"
recipe, in which the lamb can be replaced with either beef or pork,
and the spring onions by other strongly flavored vegetables, such as
leeks or onions. |
 |
Ingredients
-
lamb fillet - 350-400g
-
spring onions - 6-8
-
Chinese rice wine - 1 tbsp
-
dried wood ears - 15g
-
sesame oil - few drops
-
yellow bean sauce - 2 tbsp
-
light brown sugar - 1 tsp
-
corn flour paste - 2 tsp
-
fresh ginger - few small pieces
-
light soy sauce - 1 tbsp
-
vegetable oil - 1 1/4 cups
|
Method
-
Slice the lamb thinly, marinate
with rice wine, corn flour paste, soy sauce and sugar for 30-45
minutes.
-
Chop the spring onions. Soak the
wood ears in water for 25-30 minutes, then drain and cut into
small pieces.
-
Heat the oil in a wok, stir fry
the lamb for 1 minutes until the color change. Remove, drain and
set aside.
-
Pour off all but 1 tbsp oil from
the wok, add the ginger, spring onions, yellow bean paste, and
wood ears. Blend well.
-
Add in the meat and stir for 1
minutes. Sprinkle with sesame oil and serve. Serves 4.
|