STIR-FRIED LAMB WITH WATER SPINACH AND BBQ SAUCE

STIR-FRIED LAMB WITH WATER SPINACH AND BBQ SAUCE

Serves 4

You can find this dish almost anywhere in Taiwan, from restaurants to road side stalls and the night markets. It is also a dish popularly prepared at home. As a variation to this recipe, you can replace the lamb with beef or pork.

250 g (9 oz) thinly sliced lamb 

1 Tbsp cooking oil 

15 g (1 /2 oz) garlic, peeled and finely chopped 

15 g (1 /2 oz) red chilli, finely sliced 

250 g (9 oz) water spinach, rinsed and cut into 3-cm (11 /4-in) lengths 

1 /2 tsp potato starch or cornflour, mixed with 

1 Tbsp water 

Marinade 

2 Tbsp light soy sauce 

1 tsp sugar 

1 /2 tsp potato starch or cornflour 

Seasoning 

1 /4 tsp dark soy sauce 

1 tsp rice wine 

1 /2 tsp salt 

1 /2 tsp potato starch or cornflour 

1 Tbsp water 

1 Tbsp Chinese BBQ sauce

1. Place the lamb and the marinade in a bowl and mix well. Set aside for 15 minutes. 

2. Combine the ingredients for the seasoning in another bowl and set aside. 

3. Heat the oil in a wok over high heat. Add the lamb and stir-fry briefly. 

4. Add the garlic and chilli and stir-fry for about 30 seconds. 

5. Add the seasoning and stir-fry for a few minutes.

6. Add the water spinach and stir-fry until the leaves are wilted and the stems are just tender. 

7. Add the potato starch or cornflour slurry and cook for 30 seconds. 

8. Dish out and serve.

Note: The thinly-sliced lamb called for in this recipe is typically used when making Taiwanese hotpot. It can be found in the frozen meat section in supermarkets.