Category Archives: China

paper-thin lamb

300 grs lamb, shoulder or leg
4 tbsp groundnut oil
3 cloves of garlic, peeled and finely sliced
bunch of spring onions, sliced into long slivers
sesame oil

for the marinade:
2 tbsp thin soy sauce
2 tbsp dry sherry

for the sauce:
1/2 tsp sugar
1/4 tsp salt
2 tsp thick soya sauce
2 tsp sherry
1 tsp sesame oil

Chill the lamb in the freezer for 1-2 hours. Cut into ultra-thin slices, about 1.5 cm wide, about 7 cm long. Combine the ingredients for the marinade and leave the meat to marinate for at least 15-30 minutes. Prepare the sauce. Heat wok until very hot, add oil. Let the garlic take on a bit of colour, put in the lamb, toss and turn for 30 seconds, pour in the sauce, stir. Add the spring onion. Stir fry until the meat is cooked and the sauce has been absorbed. Sprinkle with a little bit of sesame oil and serve immediately.

Broad beans or mangetout can be added as well.

from Yan-Kit’s Classic Chinese Cook Book