Stir-fried Lamb with Chives

Name: Stir-fried Lamb with Chives
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lamb slices; 1.5 tablespoons Chive sauce; 5g shallot; 50g parsley; 5g ginger; 5 Thai Pepper; Some olive oil

by Melbourne Food

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

This dish can be a derivative dish created out of my love for Beijing hot lamb. It is certainly not comparable to Beijing Lamb Lamb, but sometimes it can be adjusted in the middle of a table full of stir-fried dishes to bring a rhythm and supplement the taste.

That day, a few friends gathered for a dinner, and the little chef finally served this dish because it tastes better when eaten hot. Who would expect it to be snatched up two minutes after it was on the table. The little chef had to go back to the kitchen and have another plate. Fortunately, he always prepared mutton rolls (still derived from the feelings of Beijing mutton lamb), and the operation of this dish is simple and easy to grasp.

Simple Xiaochao creation, but there is such a surprise. I hope my friends like it. "

Ingredients

200g Lamb Slices
1.5 tablespoons Chive Sauce
5g Shallot
50g Parsley
5g Ginger
5 Thai Pepper
Some Olive Oil

Stir-fried Lamb with Chives

1. Choose sliced mutton slices/ mutton rolls (the kind used for mutton-shabu), which can be found everywhere in supermarkets. Try to choose larger slices with good meat quality

2. Chop the green onion, ginger, and chili (if you don’t eat spicy food, you don’t need it).

3. Wash and chop coriander for later use

4. Heat oil in a pan, add green onion and ginger, stir fry for a fragrance

5. Add lamb slices and stir fry for 1-2 minutes

6. When the meat is white, put the pepper

7. Stir fry a few times and add 1 and a half tablespoons of leek sauce

8. After stirring evenly (5 or 6 seconds, the time should not be too long) put the coriander

9. Put the coriander in and stir-fry for 5 or 6 seconds to get out of the pot

Tips:
There is no need to put salt in this dish, because the leek sauce is already salty enough. The heat is very important during the operation. The lamb slices are very thin and easy to cook, so there is no need to overcook them. Those who don’t eat spicy food will omit the chili, and it will taste just as delicious.

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