October 28, 2015


Lamb - 750 gms (very lean)
Spring onions - 4
Carrots - 250 gms
Celery sticks - 4
Oil - 2 tbsp
Soy sauce - 3 tbsp
Dry sherry - 4 tbsp
Leeks - 2 (sliced)
Garlic cloves - 4 (thinly sliced)
Ginger root - 2 pieces (shredded)
Black peppercorns - 1 tsp (lightly crushed)
Sugar -2 tsp

For Garnishing:
Lemon slices
Coriander leaves


  • Cut the lamb into thin slices. Cut each spring onion into 3 pieces. Slice the carrots and celery diagonally.
  • Heat the oil in a wok or deep frying pan, add the lamb and brown on both sides.
  • Lower the heat, add the carrots and celery and stir fry for 2 minutes. 
  • Stir in the soy sauce and sherry.
  • Cover and cook for 15 minutes, until the vegetables are tender.
  • Add the leeks, garlic, spring onions and ginger and cook for one minute.
  • Add the peppercorns and sugar and heat through until the sugar dissolves.
  • Spoon the Tung-Po onto a warmed serving dish, garnish with lemon and coriander leaves and serve immediately.

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