READY IN
18 mins

+ waiting
Stir-Fried Lamb with Garlic Recipe

Stir-Fried Lamb with Garlic

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Stir-Fried Lamb with Garlic is a great way to prepare lamb with lots of garlic and spring onions (scallions) to balance the strong taste of the lamb. The most tender parts of the lamb, such as steaks or chops, are best for this recipe. Serve with stir-fried celery and red bell pepper.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 8 Minutes

Ingredients for Stir-Fried Lamb with Garlic

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 lb
lean lamb steaks or fillet, or boned loin chop meat
2 teaspoons
dry sherry or rice wine
2 teaspoons
dark soy sauce
2 teaspoons
light soy sauce
½ teaspoon
sesame oil
2 teaspoons
oil
3 - 4
spring onions (a.k.a. scallions or salad onions)
3 cloves
garlic
1 teaspoon
fresh ginger

 

How to Cook Stir-Fried Lamb with Garlic

  1. Cut the lamb into thin slices about 2" (5cm) long. Place the slices in a bowl and mix in the dry sherry or rice wine, the soy sauces and the sesame oil. Let the mixture sit for 20 minutes then drain off the marinade. Meanwhile, finely chop the spring onions, peel and thinly slice the garlic and finely chop the ginger.
  2. Heat a wok or large frying pan (skillet) to a very high heat. Add the oil and marinaded lamb pieces with just a little of the marinade. Stir fry for 2 minutes then add the spring onions, garlic and ginger. Continue to stir fry for another 4 minutes then serve immediately with Chinese Fried Rice or stir-fried vegetables.

 
Graham GRAHAM'S HOT TIP:
Remember the Garlic Dragon... If, like me, you like the flavour of garlic but don't like the lasting 'after-burn', before crushing, slicing or chopping, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without people avoiding you afterwards!
 
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Reviews of Stir-Fried Lamb with Garlic

Rating 5 out of 5 - Many cooks will make this recipe again September 21 2013
I made this last night and it was absolutely delicious. The mixture of flavours with the marinade and the soy sauce and oils was just fabulous. Had some shiitake mushrooms and sliced them and put them as well! Naughty but very, very nice!
(1 review)
 

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