Lamb with mushroom sauce







Cook Time

10-15 Min


  • 2 tablespoons vegetable oil
  • 350g/12oz lean boneless lamb fillets, cut into thin strips
  • 3 garlic cloves, crushed
  • 1 leek, sliced
  • 175g/6oz mushrooms, sliced
  • 1⁄2 teaspoon sesame oil

For the sauce

  • 1 teaspoon cornflour
  • 4 tablespoon light soy sauce
  • 3 tablespoons Chinese rice wine
  • 1⁄2 teaspoon chilli sauce
  • To make the sauce, mix together all the sauce ingredients, add 3 tablespoons water and mix again. Set aside.
  • Heat a wok or heavy frying pan over a high heat. Add the vegetable oil and, when hot, add the lamb, garlic and leek. Stir-fry for 2–3 minutes.
  • Add the mushrooms to the wok or pan, and stir-fry for 1 minute.
  • Stir in the sauce, and cook for 2–3 minutes until the lamb is cooked through and tender.
  • Sprinkle the sesame oil over the top, and transfer the contents of the work or pan to a warmed serving dish. Serve immediately.
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