11 March 2010

Stir-fried Lamb with Green Onions


  • 8 oz. lamb fillet, trimmed and very thinly sliced
  • 1 tbsp. light soy sauce
  • 1 tsp  white sugar
  • 1½ tbsp  Shaoxing wine
  • 2 tsp  dark soy sauce
  • 2 tsp  Chinkiang vinegar
  • 1 tsp  sesame oil, plus extra to serve
  • 1/3 c. vegetable oil
  • 2  garlic cloves, thinly sliced
  • 4  thin slices of ginger
  • 8  green onions, cut into 2" lengths


  1. Combine lamb, light soy sauce, sugar and 1 tbsp Shaoxing wine in a bowl. Season to taste and stand for 30 minutes.
  2. Combine dark soy sauce, vinegar, sesame oil and remaining Shaoxing wine and set aside.
  3. Heat a wok over high heat until smoke appears. 
  4. Add vegetable oil, swirl it around wok, add garlic and ginger, let it sizzle until just coloured (8-10 seconds), then immediately add lamb. 
  5. Toss rapidly using a spatula until lamb is partially cooked and slightly charred (20-30 seconds), then add reserved dark soy sauce mixture and mix through. 
  6. Add green onion and stir-fry until most of the sauce is absorbed. 
  7. Check seasoning and add extra sesame oil if necessary.
  8. Serve and enjoy!



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