Lamb with Ginger and Scallions Stirfry



  • 16 slices of thinly sliced lamb – lightly marinated in light soy sauce
  • 6 slices of ginger
  • 4 stalks scallions/ green onions, sliced lengthwise (save some for garnish)
  • 5 cloves garlic, minced


  • 1 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp oyster sauce
  • 2 tbsps Chinese Shaoxing Wine (Chinese Rice Wine)
  • 2 tsps sugar
  • 1 tsp mirin (optional)
  • 1 tbsp water
  • Drop of sesame oil
  • Dash of white pepper
  • 1 tsp cornstarch mixed in 1 tbsp water


  1. Heat about 2 tbsp of cooking oil in your wok.  Once hot, turn heat to medium-low and sauce garlic, ginger and scallions until aromatic.  Add the lamb slices into your wok and stir-fry until almost cooked.
  2. Meanwhile, mix the seasoning ingredients in a bowl (excluding the corn starch mixture).  Turn heat till high again, and pour in the mixture.  Stir-fry around until most of the water has evaporated.  Stir in the cornstarch mixture.  Mix well to coat.  Dish up and garnish with remaining scallions.  Serve hot with steamed rice.

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