Lamb with Broccoli and Green Pepper

Now this is a great dish to cook that will show all your friends that you know how to cook Chinese food really well. The combination of stir-fried broccoli and lamb sounds strange but it really works.  This has become a regular favourite in the house.

Ingredients

2          Lamb neck fillets (approx. 150-180g each)

1 tbs     Sugar

1 tbs     Sesame oil

1 tbs     Corn flour

1          Large broccoli head

1          Green pepper

1          Red pepper

2-3      Spring onions

2-3      Garlic cloves, sliced

3cm     Fresh ginger.

1          Red chilli, finely sliced

100ml  White wine or dry sherry

3 tbs     Dark soy sauce

Large bunch of fresh coriander

Cooking oil for frying.

Preparation and cooking

Prepare the neck fillet by removing any excess fat or skin, and then slicing thinly (1cm thick). Place the lamb in a bowl with the sugar, sesame oil and corn flour and then mix to coat the lamb evenly. Leave for at least 30 minutes, but ideally a few hours in a fridge.

Prepare the vegetables, slicing the broccoli into slices approx. 1cm thick, the garlic and chilli should be finely sliced, the peppers should roughly diced into 5cm cubes, and the spring onions into 5cm chunks.

When you are ready to cook, heat a few tablespoons of cooking oil in a large pan/wok until it just begins to smoke. Add the lamb and flash fry for 1-2 minutes, then remove and reserve on a warmed plate. Add some more oil to the wok then add the broccoli and cook for 3-4 minutes, moving regularly so that the vegetables do not burn. Add the red and green peppers and cook for a further 2 minutes. Finally, add the chilli, garlic, ginger, spring onion and cook for a further 1-2 minutes.   Now return the lamb to the wok, together with the white wine or dry sherry. Use a spoon or spatula to scrape up the bits at the bottom of the pan, usually formed from frying the lamb. Cook for another 1 minute, then add the soy sauce and fresh coriander, and stir everything together. Turn out into a warmed serving dish and decorate with more chopped fresh coriander. Serve with plain white rice.

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