Lamb Sauce

This vibrant lamb stir-fry combines tender minced lamb with crisp capsicum and carrot matchsticks, all coated in a glossy, savory-sweet sauce. The blend of light soy sauce, hoisin, ginger, and garlic creates a deeply aromatic flavor profile that is both comforting and exciting. It&# 226;ÂÂs an excellent choice for busy weeknights when you want a restaurant-quality meal without the hassle. The dish cooks quickly, allowing the lamb to retain its moisture while the vegetables stay crunchy. Serve it hot over steamed rice or noodles for a complete, satisfying dinner that the whole family will love.

Cuisine: Chinese

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 244.2

Description

This vibrant lamb stir-fry combines tender minced lamb with crisp capsicum and carrot matchsticks, all coated in a glossy, savory-sweet sauce. The blend of light soy sauce, hoisin, ginger, and garlic creates a deeply aromatic flavor profile that is both comforting and exciting. It&# 226;ÂÂs an excellent choice for busy weeknights when you want a restaurant-quality meal without the hassle. The dish cooks quickly, allowing the lamb to retain its moisture while the vegetables stay crunchy. Serve it hot over steamed rice or noodles for a complete, satisfying dinner that the whole family will love.

Ingredients

500 grams lamb mince
1 tablespoon Light soy sauce
1 tablespoon Cornflour
2 teaspoons minced ginger
2 cloves garlic, crushed
1 teaspoon Sesame oil
2 teaspoons vegetable or peanut oil
2 tablespoons hoisin sauce
1 large Red capsicum, finely chopped
1 large Carrot, cut into matchsticks
1/4 cup rice wine vinegar
1/2 head wombok (Chinese cabbage), sliced

Directions

1
In a small bowl, mix the cornflour with 1 tablespoon of water to create a smooth slurry. Set aside.
2
Heat the vegetable or peanut oil in a large wok or frying pan over high heat until shimmering.
3
Add the lamb mince, breaking it up with a spatula. Cook for 3-4 minutes until browned and cooked through.
4
Add the minced ginger and crushed garlic. Stir-fry for 30 seconds until fragrant.
5
Add the carrot matchsticks and capsicum. Stir-fry for 2 minutes until the vegetables begin to soften but remain crisp.
6
Add the sliced wombok (Chinese cabbage) and stir-fry for another 1-2 minutes until just wilted.
7
Pour in the light soy sauce, hoisin sauce, rice wine vinegar, and sesame oil. Stir well to combine.
8
Give the cornflour slurry a quick stir and pour it into the wok.
9
Stir continuously for 1-2 minutes until the sauce thickens and coats the meat and vegetables evenly.
10
Remove from heat and serve immediately over steamed rice or noodles.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 244.2kcal

% Daily Value *
Total Fat 9.3g15%
Saturated Fat 3.0g15%
Cholesterol 24.2mg9%
Sodium 422.7mg18%
Total Carbohydrate 33.4g12%
Dietary Fiber 0.9g4%
Sugars 27.7g
Protein 7.5g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure your wok is very hot before adding the oil to prevent sticking.

If you prefer a thicker sauce, increase the cornflour to 1.5 tablespoons. For a thinner sauce, reduce it to 1/2 tablespoon.

You can substitute the lamb mince with beef or pork mince for a different flavor profile.

Add bean sprouts or snow peas in the last minute of cooking for extra crunch and freshness.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to restore moisture.

Keywords: lamb, stir-fry, hoisin, ginger, garlic, capsicum, carrot, chinese, dinner, quick, mince, soy sauce, sesame oil, cornflour, vegetables, asian, rice, noodles

Read it online: https://www.chefs-mate.com/recipe/lamb-sauce-18/