Lamb with oyster sauce: Difference between revisions
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Chinese food made at home with this Szechwan (Szechuan or Sichuan) style lamb dish. | |||
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|TotalCalories = 1488 | |TotalCalories = 1488 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 50 minutes | |CookTime = 50 minutes | ||
|Image = [[Image:RecipeLamb with oyster sauce.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:RecipeLamb with oyster sauce.jpg|thumb|middle|none|alt=Electus]]}} | ||
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<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
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[[Image:RecipeLamb with oyster sauce Ingredients.jpg|thumb|right|300px|The ingredients]] | [[Image:RecipeLamb with oyster sauce Ingredients.jpg|thumb|right|300px|The ingredients]] | ||
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[[Category:Pan fried]] | [[Category:Pan fried]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lambwithoystersauce|#lambwithoystersauce]] [[Special:Search/garlic|#garlic]] [[Special:Search/ginger|#ginger]] [[Special:Search/oystersauce|#oystersauce]] [[Special:Search/fry|#fry]] [[Special:Search/panfried|#panfried]] [[Special:Search/cherrytomatoes|#cherrytomatoes]] [[Special:Search/sherry|#sherry]] [[Special:Search/greenpeppers|#greenpeppers]] [[Special:Search/browned|#browned]] [[Special:Search/chickenstock|#chickenstock]] | ||
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Latest revision as of 09:15, 20 March 2024
Chinese food made at home with this Szechwan (Szechuan or Sichuan) style lamb dish.
| Lamb with oyster sauce | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 372 |
| Ready in: | 1 hour |
| Prep. time: | 10 minutes |
| Cook time: | 50 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 31st January 2013 |
|
Best recipe reviewit's the oyster sauce what does it! 4/5 Oyster sauce - odd stuff, and a strange accompaniment to any bovine meat, but it works astonishingly well with it. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons groundnut oil
- 1 clove garlic, crushed
- 1 slice ginger, finely chopped
- 450 g (1 lb) lean lamb, cut into ½" thick medallions and flattened under a large knife
- 250 ml (8 fl oz) chicken stock
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon sugar
Method
- In a wok on a medium heat, fry the garlic and ginger until brown but don't allow it to burn
- Add the lamb pieces and fry until browned, about 3 minutes
- Mix in the stock, sherry, oyster sauce and sugar and bring to the boil
- Cover and simmer for 30 minutes, stirring now and then until the meat is cooked
- Remove the cover and bring to the boil, stirring continuously to reduce and thicken the sauce
- Arrange on a serving dish
Serving suggestions
Serve hot with rice or egg noodles
Variations
Probably not authentic, but for a bit of colour and extra flavour add a handful of cherry tomatoes and some sliced green peppers during the last 10 minutes of cooking.
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