Lamb with vegetables in Chinese style on jasmine rice

Lamb with vegetables in Chinese style on jasmine rice

Ingredients

• Lamb 360 g
• Sweet pepper 80 g
• Bamboo sprouts 30 g
• Onions 50 g
• Green onions 5 g
• Cilantro 5 g
• Oyster sauce 20 ml
• Soy sauce 20 ml
• Ground white pepper 1 g
• Corn starch 30 g
• Sesame oil 5 ml
• Chicken broth 100 ml
• Chili pepper 1 piece
• Garlic 1 clove
• Sugar 4 g
• Jasmine rice 160 g
• Sunflower oil 300 ml
• Chinese black rice vinegar 20 g

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.