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Lamb and Veggie Stir-fry

7 February 2018 (184 views)

Lamb & Veggie Stir-Fry
2 serving


  • MERRIS Blended Cooking Oil
  • 450g lamb leg steaks, thinly sliced
  • 30g finely chopped ginger
  • 30g garlic cloves, crushed
  • 2 baby bok choy, quartered lengthways
  • 1 1/2 tbps oyster sauce
  • 2 tbsp corn flour
  • 3 tbsp light soy sauce
  • 3 tbsp Shaoxing wine
  • 1 tbsp sesame oil
  • Pinch of caster sugar
  • Fresh coriander sprigs, to serve
  • Long fresh red chili, sliced, to serve
  • Steamed rice, to serve


  1. Mix the cornflour, soy sauce, Shaoxing wine, a large pinch of salt and 3 teaspoons water in a ceramic bowl. Add the lamb, stir well and set aside for 20 minutes to marinate.
  2. Heat 1 tablespoon of the MERRIS Blended cooking oil in a wok over high heat. Add half the lamb and stir-fry for 2 minutes or until the lamb changes to brown color. Then transfer the lamb to a plate. Repeat with the remaining lamb.
  3. Drain the oil, reserving 1 tbps. Add the ginger and garlic and stir-fry for 1 minute. Add the bok choy and stir-fry for 1 minute. Add the lamb and oyster sauce. Stir-fry to combine. Season with caster sugar. Drizzle with sesame oil and top with coriander and chili. Serve with steamed rice.


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