Stir-Fried Lamb with Garlic

Name: Stir-Fried Lamb with Garlic
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: Serves to serve 4
Ingredients: 1 lb lean lamb steaks or fillet, or boned loin chop meat; 2 teaspoons dry sherry or rice wine; 2 teaspoons dark soy sauce; 2 teaspoons light soy sauce; ½ teaspoon sesame oil; 2 teaspoons oil; 3 - 4 spring onions (a.k.a. scallions or salad onions); 3 cloves garlic; 1 teaspoon fresh ginger

Ready in 18 mins + waiting

Recipe by Graham

Stir-Fried Lamb with Garlic is a great way to prepare lamb with lots of garlic and spring onions (scallions) to balance the strong taste of the lamb. The most tender parts of the lamb, such as steaks or chops, are best for this recipe. Serve with stir-fried celery and red bell pepper.

Preparation Time

10 Minutes + waiting

Cooking Time

8 Minutes

Ingredients for Stir-Fried Lamb with Garlic

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

1 lb lean lamb steaks or fillet, or boned loin chop meat
2 teaspoons dry sherry or rice wine
2 teaspoons dark soy sauce
2 teaspoons light soy sauce
½ teaspoon sesame oil
2 teaspoons oil
3 - 4 spring onions (a.k.a. scallions or salad onions)
3 cloves garlic
1 teaspoon fresh ginger

How to Cook Stir-Fried Lamb with Garlic

Cut the lamb into thin slices about 2" (5cm) long. Place the slices in a bowl and mix in the dry sherry or rice wine, the soy sauces and the sesame oil. Let the mixture sit for 20 minutes then drain off the marinade. Meanwhile, finely chop the spring onions, peel and thinly slice the garlic and finely chop the ginger.
Heat a wok or large frying pan (skillet) to a very high heat. Add the oil and marinaded lamb pieces with just a little of the marinade. Stir fry for 2 minutes then add the spring onions, garlic and ginger. Continue to stir fry for another 4 minutes then serve immediately with Chinese Fried Rice or stir-fried vegetables.

GRAHAM'S HOT TIP:
Remember the Garlic Dragon... If, like me, you like the flavour of garlic but don't like the lasting 'after-burn', before crushing, slicing or chopping, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without people avoiding you afterwards!