INGREDIENTS:500g lamb loin, sliced100g red and green long chilli, cubed100g lemongrass1 tsp Shao Shing cooking wine1 tsp corn flourSEASONINGS:1 tsp Yeo’s Hot Bean Sauce1 tsp Yeo’s Sesame Oil2 tsp oyster Sauce
PREPARATION METHOD:- Mix the lamb with Shao Shing cooking wine and corn flour.
- Heat oil to medium hot, deep fry the lamb until cooked, then drain.
- Stir fry lemongrass, red and green chilli. Add all seasonings and lamb stir fry for further one minute and serve.
SERVES: 4
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