Ingredients
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500 g lamb tenderloin
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2 teaspoons sugar
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2 tablespoons dark soy sauce
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1/2 teaspoon bicarbonate of soda (baking soda)
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2 teaspoons cornflour (cornstarch)
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5 tablespoons peanut oil
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2 large garlic cloves, finely chopped
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1/2 teaspoon five-spice powder
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1 tablespoon hoisin sauce
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1 tablespoon ground bean sauce (mor sze jeung)
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1 teaspoon chili bean sauce
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3 small onions, cut into quarters
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1 small egg, beaten
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1 spring onion, finely sliced (scallion)
Instructions
- Partially freeze lamb so it's easier to cut and then slice paper thin.
- Soak lamb in cold water for 30 minutes.
- Rinse well under cold running water, drain and squeeze out excess moisture.
- Mix salt, soy sauce, egg, bicarbonate of soda (baking soda) and cornflour (cornstarch) in a medium bowl.
- Add lamb to the bowl and mix well. Add one tablespoon of peanut oil, mix again, and leave to marinate in refrigerator for two hours.
- Heat one tablespoon of peanut oil in a wok over medium-high heat and stir fry onion wedges and spring onion (scallion) for one minute. Remove and place aside.
- Heat remaining three tablespoons of peanut oil in the wok swirling to cover the surface.
- Stir fry garlic for 5 seconds.
- Add lamb and stir fry over high heat tossing constantly until brown.
- Add all sauce ingredients except the wine and toss a couple of times.
- Return onion and spring onion to the wok. Pour wine around the outside of the wok so it sizzles, mix and serve at once over rice.