|
cooking time: 35 minutes
Ingredients
-
4 tablespoons oil
-
2
1/2 teaspoons salt
-
1/2
teaspoon pepper
-
680 grams lamb, as lean as possible, cut
in 1-inch dice
-
170 grams celery, diced to match lamb
-
3 tablespoons soy sauce
-
2 tablespoons treacle
-
170 grams onion, diced
-
170 grams green pimento, diced
-
340 grams French beans, diced
-
850 ml boiling stock
-
57 grams fresh bean sprouts
-
113 grams water chestnuts, sliced
-
113 grams fresh mushrooms, sliced
-
227 grams Chinese cabbage, diced
-
5 tablespoons corn flour
-
140 ml cold water
-
1 tablespoon roasted almonds
Method
1. Heat oil with salt and pepper in a big
heavy pan.
2. Toss the lamb in it for 5 minutes, to sear all sides.
3. Add soy sauce, stir, put in celery, onion, green pimento and beans.
Stir.
4. Mix treacle with stock and add to pan, blending well.
5. Cover the pan and simmer gently for 15 minutes.
6. Add bean sprouts, water chestnuts, mushrooms and Chinese cabbage.
Mix.
7. Cover and simmer for another 10 minutes.
8. Blend corn flour with cold water, stir into the pan.
9. Cook stirring constantly until sauce thickens (2-3 minutes).
10. Transfer to heated serving dish, sprinkle with almonds and serve at
once
|