Chinese Lamb and Leek Stir Fry Chinese Lamb and Leek Stir Fry

Chinese Lamb and Leek Stir Fry

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Lamb from the hills and leeks from the valleys come together in this delicious recipe that brings out the flavours of both.

Preparation: 5 mins 
Cooking: 10 mins

Ingredients to serve 4

  • 450g diced lamb (shoulder or leg)
  • 3 tbsp garlic-infused olive oil
  • 4 leeks, cleaned, trimmed and thinly sliced
  • 4 tbsp oyster sauce
  • 3 tbsp rice vinegar
  • 2 tbsp cornflour
  • 200mls cold water
  • 2 tbsp toasted sesame seeds
  • Heat the oil in a large non-stick wok or frying pan. Add the lamb and fry over a really high heat for 1-2 minutes. Add the leeks and cook for a further 1-2 minutes. 
  • In a small bowl mix together the oyster sauce, rice vinegar, cornflour and 200ml of cold water. Add to the wok. Stir well and allow to simmer for 2 minutes over a gentle heat.
  • Sprinkle the sesame seeds over the top and serve immediately with rice.

Tip: You can replace the leeks with other chopped vegetables such as broccoli or peppers.

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