CHEF SASHTI ROY

Ingredients:

Lamb, boneless: 600 gm

Onion, sliced: One big

Pepper, diced: 2

Garlic, chopped: 1 tsp

Sugar: 1 tbsp

Wine, Chinese cooking wine:

1 tbsp

Soyabean paste: 2 tbsp

Green pepper, slicked: 3

Carrot, fancy cut: 20 gm

Oil: 3 tbsp

Salt to taste

Seasoning,

Chinese 5-spices: half tsp

Red chilli, dry flakes: 1 tsp

Method:

Cut the lamb meat into 3 inch strips. Marinate lamb with chopped garlic/soya/five spice powder/salt for 10-15 minutes.

Put 3 tsp in oil in a non-stick pan. Bring it to smoke point.

In the hot frying pan add the marinated lamb, stir-fry for 6-7 minutes. Remove. In another pan, add 2 tsp oil and heat.

Put in the garlic and onion, lamb strips, green pepper, carrot, hot soyabean paste, then stir fry quickly over high heat and add red chilli flakes, toss and serve hot.

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