Szechwan Crispy Lamb in Oyster Sauce Recipe

200 grams

4 tablespoons

1/4 teaspoon

1/4 teaspoon

Sauce

1 tablespoon

2-3

1/2 teaspoon

1 teaspoon

1 tablespoon

2 tablespoons

2 teaspoons

2 tablespoons

2

1 cup

3 teaspoons

Garnish

2

Boneless lamb

Cornflour

Salt

Black pepper powder

Oil for deep frying

Oil

Dried, pungent, red chilies

Garlic paste

Red chili powder

Soy sauce

Oyster sauce

Sherry

Sliced bamboo shoots

Medium, green capsicums, cut into strips

Lamb or beef stock

Cornflour

Spring onions, shredded

• Wash meat, pat dry and cut into 3cm X 1cm strips.

• Combine dry ingredients, roll meat in mixture and set aside for 10 minutes.

• Heat oil for deep frying in a wok and fry meat till golden and crisp.

• Drain and set aside.

• Heat oil for sauce in a non-stick pan and lightly fry red chilies till dark.

• Lower heat, add garlic and fry for a minute.

• Sprinkle in chili powder and add meat.

• Stir in soy sauce, oyster sauce and sherry, and fry for a minute.

• Add bamboo shoots and capsicums, mix well, pour in stock and cook for a minute.

• Mix cornflour with 1/2 cup water, add to meat, bring to boil and cook for a minute more, stirring constantly.

• Garnish with shredded spring onions and serve with noodles or steamed bread.