Lamb stir-fry is a delicious Asian dish that must be eaten with rice, although I think it will go well with pita bread as well. Make sure not to overcook the meat, so that I will not be chewy. If you do not have bamboo shoots, you can replace it with bean sprouts. Moreover, oyster sauce can also be used instead of black bean sauce. Julienned carrots are also great additions to this recipe.
Cooking is all about creativity and pleasing the taste buds. We all have a different concept of what is delicious and what is not. For this reason, it is best to familiarize yourself with the different ingredients, sauces and tastes so that you can adjust them accordingly.
2 tablespoons peanut oil
600g lamb, cut into strips
1/4 cup flour
4 cloves garlic, crushed
1cm piece fresh ginger, grated
1 medium brown onion, sliced thickly
1 medium red capsicum sliced thickly
230g bamboo shoots, rinsed, drained
1/4 cup Japanese soy sauce
1 tablespoon black bean sauce
1 tablespoon corn flour
2 tablespoons rice wine vinegar
6 green onions cut into 5cm lengths
Dredge the lamb strips in flour. After, heat half of the oil in a wok or skillet over medium heat. Fry the lamb in batches for 3-5 minutes until browned. Drain the excess oil using paper towels and then set aside.
Next, heat the remaining oil in the wok or skillet. Stir-fry the garlic, ginger and onions for 3-5 minutes until the onions are soft and translucent. Add the bamboo shoots and the capsicums. Cook them for another 5-8 minutes or until the vegetables are tender. Place the lamb back into the wok or skillet.
Combine the black bean sauce, soy sauce, vinegar and corn flour in a small bowl. Mix well. Pour the mixture over the lamb and the vegetables. Increase the heat to high and bring it to a boil. Reduce the heat to low and let it simmer for another 5 minutes until the sauce thickens. Remove from heat and add the green onions. Transfer to a serving plate and serve with plain rice.
Photo Courtesy Of: Skype Nomad