Chinese-style Lamb and Leek Stir-fry

PREP: 10 mins COOK: 5 mins Add to My Favourites

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Serves 4

  • 450g diced lamb (shoulder or leg)
  • 3 tbsp garlic-infused olive oil
  • 4 leeks, cleaned, trimmed and thinly sliced
  • 4 tbsp oyster sauce
  • 3 tbsp rice vinegar
  • 2 tbsp cornflour
  • 200mls cold water
  • 2 tbsp toasted sesame seeds


Step 1

Heat the oil in a large non-stick wok or frying pan. Add the lamb and fry over a really high heat for 1-2 minutes. Add the leeks and cook for a further 1-2 minutes. 

Step 2

In a small bowl mix together the oyster sauce, rice vinegar, cornflour and 200ml cold water. Add to the wok.  Stir well and allow to simmer for 2 minutes over a gentle heat.

Step 3

Sprinkle the sesame seeds over the top and serve immediately with rice.

Chef's Tip

You can replace the leeks with other chopped vegetables such as broccoli or peppers.


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