Oriental Lamb Stir Fry with Bean Sprouts and Almonds

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.


Serves: 4
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


  1. Trim the lamb of any excess fat and slice thinly into round discs.
  2. Mix cornflour, egg white, soy sauce and pepper to taste, mixing well and until smooth.
  3. Add the lamb to the egg and cornflour mixture and mix well.
  4. 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.
  5. Add the lamb and stir fry for approx. 3 mins over fierce heat, tossing the ingredients regularly.
  6. Add the oyster sauce, Ancient Greek Vinaigre©® and sugar and cook for approx. 2 mins
  7. Add the carrot and spring onion and cook for a further 2 mins
  8. Finally add the beansprouts and cook for 30 seconds to warm through
  9. Adjust seasoning and serve immediately.