Stir-Fried Lamb with Bamboo Shoots


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

A very simple stir-fry, this is also delicious if you substitute beef or chicken for the lamb. You can use other vegetables instead of bamboo shoots, sliced asparagus for example. If you are using bamboo shoots, remember that they need to be rinsed well.


  • 350 g (12 oz) lamb loin, finely sliced across the grain
  • 150 g ( oz) tinned bamboo shoots, rinsed, drained and finely shredded
  • 250 ml (9 fl oz/1 cup) peanut oil
  • 1 tablespoon finely chopped ginger
  • 1 clove garlic, finely chopped
  • 2 teaspoons shaoxing
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sea salt
  • 1 teaspoon rice vinegar
  • 4 tablespoons fresh chicken stock


    To make the marinade, mix together the soy sauce, sugar, shaoxing, sesame oil and white pepper, add the lamb, and leave for 15 minutes.

    Heat a wok until just smoking. Add 185 ml (6 fl oz/¾ cup) of the peanut oil and, when hot, add the lamb and stir-fry for 30 seconds, then remove and drain. Next add the bamboo shoots and stir-fry for 30 seconds, then remove and drain. Discard the oil.

    Reheat the wok with the remaining oil until just smoking. Add the ginger and garlic and stir-fry until fragrant. Deglaze the wok with the shaoxing and add the soy sauces, sea salt, vinegar and stock. Simmer the liquid to reduce by about half, then return the lamb and bamboo shoots to the wok and toss together.