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.
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
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.
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