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This is a recipe for a dish that we cooked at this year’s Kilnsey Show in the REAL Food and Farming cookery theatre with Julian and James from Fresh Radio and Chris Wildman from Paganum Produce who supplied some fantastic Yorkshire Dales lamb.

450g of Lean lamb, cut into thin strips, we use leg of lamb from Paganum Produce
1 small onion cut into slices
6 Spring onions
1 clove garlic finely chopped
1 thumb sized piece of ginger finely chopped
250 ml of chicken stock
cornflour to thicken
2 – 3 tablespoons of vegetable oil
oyster sauce and salt for seasoning
soy sauce if required

Pre cook the lamb by either stir frying in vegetable oil for a few minutes or plunging into boiling water. The idea is to get the lamb about 80% cooked. How you do it is down to your own preference some people prefer the dish to be less oily.

Take your spring onions, cut off the white part, chop and set on one side. Cut the green stalks of the spring onions into 3cm pieces and set on one side.

Next put your vegetable oil into a very hot wok and stir fry the ginger and garlic until you smell the aromas being released, then add the sliced onion and the white part of the spring onions and continue to stir fry for 2 – 3 minutes until starting to soften.

Now add the lamb and continue to stir fry until cooked through, this will only take a few minutes as your lamb is already partly cooked.

Next add the chicken stock to provide as much sauce as you like and season with salt and a dash of oyster sauce. Add the green shoots from the spring onions, bring to the boil and thicken with a few teaspoons of cornflour.

Serve with some egg fried rice and a dash of soy sauce.

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