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Kung pao lamb
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory Chinese-inspired lamb and capsicum dish.
Ingredients:
  • 36.40 gm peanut oil
  • 500g lamb leg steaks, thinly sliced
  • 1 red onion, halved, cut into thin wedges
  • 1 red capsicum, seeded, thinly sliced
  • 80g (1/2 cup) roasted unsalted peanuts
  • 2 tsp crushed chilli
  • 2 tsp finely grated fresh ginger
  • 185ml (3/4 cup) salt reduced chicken style liquid stock
  • 48.80 gm oyster sauce
  • 32.40 gm hoisin sauce
  • 10.00 gm cornflour
  • 6 shallots, trimmed, thinly sliced diagonally
  • Steamed white rice, to serve
  • Crushed chilli, extra, to serve
  • Hoisin sauce, extra, to serve
Instructions:
  • 1. Preheat a wok or frying pan over high heat until smoking. Add half of the oil and heat until shimmering. Stir-fry one-third of the lamb for 30 seconds or until browned. Transfer to a plate. Repeat with the remaining lamb in 2 more batches, ensuring the wok is reheated between each batch.
  • Heat the remaining oil in a hot pan. Stir-fry the onion and capsicum until softened, about 5 minutes. Add peanuts, garlic, chili, and ginger, stir-fry until peanuts are golden, about 30 seconds.
  • Mix together stock, oyster sauce, hoisin sauce, and cornflour in a small jug. Pour the mixture along with the lamb into the wok and bring to a boil. Cook and stir for 2 minutes until the sauce thickens. Mix in the shallot and serve with rice, extra crushed chilli, and hoisin sauce on the side.

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