Recipe Ingredient
- 4 pieces lamb cutlets, French trimmed
- 1 tsp Szechuan peppercorns
- 2cm cinnamon stick
- 1 small piece dried mandarin peel
- 2 tbsp Shao Hsing Hua Tiau wine
- 50ml thick soy sauce
- 2 stalks spring onion
- 3cm ginger, sliced
- 2 tbsp sesame oil
- Sauce:
- 2 tbsp oil
- 2 tbsp grated ginger
- 2 cloves garlic
- 2 tbsp sugar
- 1 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 2 tbsp Chinese black vinegar
- 100ml water
Instructions
- Heat a nonstick saucepan over medium heat; fry Szechuan peppercorns, cinnamon stick and mandarin peel for a minute until fragrant. Add wine, thick soy sauce, ginger and spring onion. Lastly, add sesame oil. Stir and simmer over a gentle low heat for 1-2 minutes.
- Place lamb cutlets in a bowl, pour the prepared hot marinade over. Stir the marinade to coat the lamb pieces. Leave aside to marinate for at least 30 minutes.
- Sauce: Heat oil, ginger and garlic over medium low heat. Stir until fragrant for 1-2 minutes. Add light soy sauce, oyster sauce, sugar, black vinegar and water. Bring to a low simmering boil to dissolve the sugar.
- Remove marinated lamb cutlets from the marinade, discarding the marinade. Heat a large frying pan over medium low heat and place the lamb cutlets on the bottom. Cook lamb pieces for 2 minutes on each side or until browned.
- Pour the prepared ginger sauce over the lamb and simmer for a while until meat is cooked to the right texture. Serve at once.
