Lamb with oyster sauce

Recipe review

it's the oyster sauce what does it!

4,8/5 Oyster sauce - odd stuff, and a strange accompaniment to any bovine meat, but it works astonishingly well with it. Give it a try (but keep the sauce in the fridge once opened) Jerry, aka Chef (talk)

The ingredients

A Szechwan (Szechuan or Sichuan) style lamb dish.

Ingredients

Printable 🛒 shopping list & 👩‍🍳 method for this recipe

• 2 tablespoons groundnut oil
• 1 clove garlic, crushed
• 1 slice ginger, finely chopped
• 450 g (1 lb) lean lamb, cut into ½" thick medallions and flattened under a large knife
• 250 ml (8 fl oz) chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon rice wine or dry sherry
• 1 teaspoon sugar

Method

1. In a wok on a medium heat, fry the garlic and ginger until brown but don't allow it to burn
2. Add the lamb pieces and fry until browned, about 3 minutes
3. Mix in the stock, sherry, oyster sauce and sugar and bring to the boil
4. Cover and simmer for 30 minutes, stirring now and then until the meat is cooked
5. Remove the cover and bring to the boil, stirring continuously to reduce and thicken the sauce
6. Arrange on a serving dish

Serving suggestions

Serve hot with rice or egg noodles

Variations

Probably not authentic, but for a bit of colour and extra flavour add a handful of cherry tomatoes and some sliced green peppers during the last 10 minutes of cooking.

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