The origins of stir-frying or ‘chao’, in China, may date back as far as the Han dynasty (206 BC to AD 220). Chronic fuel shortages at that time meant people needed to find a way to cook without using too much fuel. Stir-frying food quickly, in a pan made of thin metal needing little fuel to heat up rapidly, was a perfect solution. Today, stir-frying has become China’s best-known cooking technique, and my combination of tasty lamb, crisp bean sprouts and crunchy almonds, with the sweet and sour flavours of my Ancient Greek Vinaigre©®, are perfectly balanced ingredient combinations.
Cooking time: 20 minutes
- 650g fillet of lamb
- 2 tsp. cornflour
- 2 egg whites
- 3 tsp. soy sauce
- 3 tbsp. Macadamia nut oil
- 3 garlic cloves, crushed
- 2 inches fresh root ginger, finely diced or grated
- 2 tbsp. oyster sauce
- 3 tbsp. Ancient Greek Vinaigre©®
- 1 tsp. Demerara sugar
- 2 carrots, finely sliced and cut thinly into batons
- 250g bean sprouts
- 6spring onions, shredded
- 1 tsp. fresh ground pepper
- 2 tbsp. almond slithers, lightly toasted
- Trim the lamb of any excess fat and slice thinly into round discs.
- Mix cornflour, egg white, soy sauce and pepper to taste, mixing well and until smooth.
- Add the lamb to the egg and cornflour mixture and mix well.
- Heat a wok, or a large frying pan, then add the macadamia oil and heat followed by the garlic and ginger, cook for 20 -30 seconds.
- Add the lamb and stir fry for approx. 3 mins over fierce heat, tossing the ingredients regularly.
- Add the oyster sauce, Ancient Greek Vinaigre©® and sugar and cook for approx. 2 mins
- Add the carrot and spring onion and cook for a further 2 mins
- Finally add the beansprouts and cook for 30 seconds to warm through
- Adjust seasoning and serve immediately.