Stir-Fried Lamb Chop Recipe

Ingredients

  • Lamb chop - 220 grams

  • Bamboo shoot (shredded) - 75 grams

  • Mushroom (shredded) - 4 pieces

  • Chives (sectioned) - 20 grams

  • Rice Vermicelli - 20 grams

  • Ginger (shredded) - 1 tablespoon

  • Cooking wine - 1 teaspoon

  • Chinese Parsley - 1 stalk

  • Red chili (shredded) - 1 piece

  • Light soy sauce - 1 teaspoon

  • Sesame oil - few drops

  • Cornstarch solution

  • Cooking oil - 2 tablespoons

  • Salt and sugar to taste

Marinade

  • Ginger juice - 1 teaspoon

  • Cooking oil - 2 teaspoon

  • Cornstarch - 1 teaspoon

  • Pepper and salt to taste

Method

  • Cut lamb chop into thin slices, marinate for 15 minutes, deep fry in warm oil then set aside.

  • Deep fry rice vermicelli until crispy.

  • Heal up cooking oil in frying pan, stir fry bamboo shoot, mushroom and ginger. Mix lamb chop then sizzle with wine.

  • Add in chives and seasoning, stir fry to mix well and dish up.

  • Sprinkle with crispy rice vermicelli, shredded chili and chopped parsley and dish is ready to serve. 

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