LEE KUM KEE

Sautéed Lamb with Eggs

Serves 2

Ingredients

200g Lamb neck fillet, sliced
3 Eggs, beaten
2 Spring onions, trimmed and sliced
4 slices Ginger, finely chopped
1 clove Garlic, finely chopped
3 Tbsp Oil

Marinade

1 Tbsp Shaoxing wine

Seasoning Mix

1 tsp  Corn starch
3 Tbsp  water
1 tsp  Sugar

Method

1 Marinate sliced lamb, set aside for 30 minutes.
2 Heat up a non-stick frying pan with 1 Tbsp of the oil to sauté ginger, garlic and lamb for 3mins at medium heat then add in the seasoning mix, cook for another minute or until the sauce thicken slightly before taking out and setting aside.
3 Use of the same frying pan add in 1 Tbsp oil in medium heat add in the egg to cook it for 2 mins until it is softly set before scramble it.
4 Add in spring onion and lamb back to the pan and cook until the egg is cooked then serve.
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