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Lamb With Spring Onions

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450 g/1 lb boneless loin of lamb
1 tablespoon cornflour
1 tablespoon rice wine or dry sherry
2 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 teaspoon sugar
3 tablespoons vegetable oil
1 slice of fresh ginger
2 garlic cloves, crushed
6 spring onions (green and white parts), cut into 5 cm/2 inch pieces
1 teaspoon sesame seed oil


Serves: 4


1. Cut the lamb against the grain into 5 cm/2 inch slices, 3 mm/ ⅛ inch thick. Place the lamb in a bowl, add the cornflour, rice wine, soy sauce, hoisin sauce and sugar and mix well. Set aside.

2. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir a few times until fragrant. Stir the lamb mixture and add to the wok, stirring constantly for about 1 minute or until the lamb changes colour and separates.

3. Stir in 3 tablespoons water and add the spring onions, stirring constantly for 1-2 minutes, until the spring onions are wilted and the lamb is fully cooked. Add the sesame seed oil and stir a few times, then serve immediately.

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