IRON-PLATE SIZZLED LAMB
1 min readServes 4.
Preparation & cooking time: 20–25 mins & marinating time.
350g (12oz) leg of lamb fillet
about 600ml (1 pint) seasoned oil
6–8 spring onions, cut into short sections
3–4 small bits of fresh ginger root
1 tablespoon yellow bean sauce
1 tablespoon Worcester sauce
For the marinade:
¼ teaspoon soft brown sugar
pinch of ground white pepper
1 tablespoon Teriyaki sauce
1 teaspoon Chinese rice wine
2 teaspoons thick cornflour paste
2 teaspoons sesame oil
Cut the lamb across the grain into slices about the size of large postage stamps, then marinate in the marinade for several hours – the longer the better.
Heat the iron-plate before you heat the oil in a preheated wok. Blanch the lamb in the wok for about 30–40 seconds or until the colour changes, remove and drain.
Pour off the excess oil, leaving about 1 tablespoon in the wok. Add the spring onion and ginger, stir-fry for about 30 seconds, then add the crushed yellow bean sauce, blend well, now add the lamb, stir for a few times, then add the Worcester sauce, again blending well. To serve: either bring the food on the hot iron-plate sizzling to the table, orput the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.
To serve: either bring the food on the hot iron-plate sizzling to the table, orput the food on a warm dish and bring it to the table, then pour it into the iron-plate just before serving.
