Kan's Lamb Recipe

Name: Kan's Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: ¼ cup hoisin sauce; 2 tablespoons soy sauce; 2 tablespoons sugar; 2 tablespoons cornstarch; 2 tablespoons oil; 2 garlic cloves, minced; 2 teaspoons sesame oil; 2 teaspoons rice wine or 2 teaspoons dry sherry; ⅛ teaspoon white pepper; 2 lbs lean lamb, cut into 1 1/2x1/8-inch cubes; ¼ cup oil; 2 tablespoons dark soy sauce; 2 teaspoons sugar

Servings: persons

¼ cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons oil
2 garlic cloves, minced
2 teaspoons sesame oil
2 teaspoons rice wine or 2 teaspoons dry sherry
⅛ teaspoon white pepper
2 lbs lean lamb, cut into 1 1/2x1/8-inch cubes
¼ cup oil
2 tablespoons dark soy sauce
2 teaspoons sugar

1
Combine all ingredients for marinade in large bowl or galllon-sized ziploc bag.
2
Add lamb and mix well;cover with plastic (if using bowl)and rerfrigerate overnight.
3
Heat oil over high heat until very hot.
4
Drain lamb well and add to wok in batches and stir fry until brown on all sides.
5
Add 2 tablespoons dark soy sauce and 2 teaspoons sugar and stir fry for 30 seconds.
6
Transfer to platter and serve over rice sticks or hot rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup hoisin sauce, 2 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons cornstarch, and more.

Yes, Kan's Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kan's Lamb

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