Yields
8 servings
Recipe courtesy of K.P. Lee, Executive Chef and Owner of Thai.Yield is about 8 servings.
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ingredients
Lamb
1
cup vegetable oil
4
cup thinly sliced lamb, loin
1 ½
whole spanish onion, sliced, thinly
20
cloves garlic, minced
½
Tbsp ground black pepper
1
red pepper, cubed
2
chopped green onion
1
green pepper, cubed
1 ½
cup water
½
Tbsp sugar
2 ½
Tbsp oyster sauce
3
Tbsp fish sauce
3
Tbsp soy sauce
½
Tbsp cornstarch, with ½ tbsp. water
Assembly
small handful sweet basil, leaves, for garnish
small handful fresh coriander, sprigs, for garnish
½
red pepper, sliced, thinly, for garnish
1
lemon, wedge, for garnish
1
orange, slice, for garnish
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directions
Step 1
Heat oil until smoking in a large wok on high heat.
Step 2
Add the lamb and stir-fry 1 to 2 minutes, stirring vigorously.
Step 3
Add the Spanish onion, garlic and black pepper and stir-fry for 30 more seconds.
Step 4
Add the remaining vegetables and stir-fry for another 30 seconds to 1 minute.
Step 5
Add 1 1/2 cups water, sugar, oyster sauce, fish sauce and soy sauce.
Step 6
Cook 1 minute, stirring.
Step 7
Add the cornstarch mixture and stir. Bring to a boil to thicken.
Step 8
Plate the Garlic Pepper Lamb and garnish with the sweet basil leaves, sprigs of coriander, thin slices of red pepper, lemon wedge and orange slice.