Lamb with vegetables in Chinese style on jasmine rice

Rice 340 Last Update: Jul 16, 2021 Created: Jul 16, 2021 0 0 0
Lamb with vegetables in Chinese style on jasmine rice
  • Serves: 2 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Lamb with vegetables in Chinese style on jasmine rice

Ingredients

Directions

  1. Pour rice with cold water in a ratio of 1: 1.5, bring to a boil, cover and cook over moderate heat until the water evaporates completely for 6-7 minutes; dilute a small bag of starch in 30 ml of water, coarsely chop the cilantro, chop the green onion into feathers.
  2. Cut the lamb into thin strips, peel, chop the onion and pepper into large pieces, cut the bamboo sprouts into large plates, crush, peel and finely chop the garlic.
  3. Mix lamb with 2/3 sesame oil, half soy sauce, add white pepper, add a large bag of starch, stir.
  4. Heat 300 ml of sunflower oil in a deep frying pan; dip a piece of pepper in oil - if it starts to fry, then the oil has warmed up to the desired temperature; sauté the onions, bamboo, chili and bell peppers for 30 seconds until half cooked; set aside the vegetables.
  5. In the same frying pan, fry the lamb in portions, 10-15 seconds each, set aside the meat; drain the oil so that 3-4 tablespoons remain in the saucepan.
  6. Add the remaining soy sauce, oyster sauce, black rice vinegar, sugar and chicken broth to the pan, bring to a boil, add vegetables, meat and simmer over high heat, stirring for 40 seconds, add garlic, add diluted starch, sprinkle with sesame oil, stir and remove from heat.
  7. Place the lamb on a plate, sprinkle with cilantro and green onions, serve with rice.

Lamb with vegetables in Chinese style on jasmine rice



  • Serves: 2 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Lamb with vegetables in Chinese style on jasmine rice

Ingredients

Directions

  1. Pour rice with cold water in a ratio of 1: 1.5, bring to a boil, cover and cook over moderate heat until the water evaporates completely for 6-7 minutes; dilute a small bag of starch in 30 ml of water, coarsely chop the cilantro, chop the green onion into feathers.
  2. Cut the lamb into thin strips, peel, chop the onion and pepper into large pieces, cut the bamboo sprouts into large plates, crush, peel and finely chop the garlic.
  3. Mix lamb with 2/3 sesame oil, half soy sauce, add white pepper, add a large bag of starch, stir.
  4. Heat 300 ml of sunflower oil in a deep frying pan; dip a piece of pepper in oil - if it starts to fry, then the oil has warmed up to the desired temperature; sauté the onions, bamboo, chili and bell peppers for 30 seconds until half cooked; set aside the vegetables.
  5. In the same frying pan, fry the lamb in portions, 10-15 seconds each, set aside the meat; drain the oil so that 3-4 tablespoons remain in the saucepan.
  6. Add the remaining soy sauce, oyster sauce, black rice vinegar, sugar and chicken broth to the pan, bring to a boil, add vegetables, meat and simmer over high heat, stirring for 40 seconds, add garlic, add diluted starch, sprinkle with sesame oil, stir and remove from heat.
  7. Place the lamb on a plate, sprinkle with cilantro and green onions, serve with rice.

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