Mutton, Mushroom and Walnut Stirfry Recipe

Another dish mainly made up of pantry items, plus 600g of mutton leg steaks which are always very affordable at the local supermarket – sometimes around $5 a kilo. As per my usual Chinese stir-fry method, the mutton was very finely sliced against the grain while very cold – actually not quite fully defrosted – as this helps achieve a very fine slice. The slices were then mixed into the mystical veleveting mixture for true-to-Chinese-takeaway authenticity. Here’s the full recipe – note: you could also use beef, chicken, lamb or pork for this recipe instead of mutton.


Velvet Mixture

600g of mutton finely sliced into bite-sized shreds against the grain
1 egg beaten
1/4 cup cornflour
1/2 teaspoon salt
generous grinding black pepper
1/4 teaspoon Chinese five spice powder
1 clove garlic minced
2 tablespoons dry sherry or Chinese Rice Wine
1 teaspoon sesame oil


1/4 cup walnuts
1/4 cup almonds
6 dried chinese mushrooms, soaked in hot water for 20 minutes, squeezed out, destemmed and finely sliced
reserved fluid from soaking the mushrooms
small tin of sliced water chestnuts
1 onion finely sliced
Oil for frying


1/4 cup light soy sauce
1/4 cup dry sherry or Chinese Rice Wine
1 tablespoon oyster sauce
1 tablespoon Char Sui or Hoisin sauce


  1. Take all the mutton and velveting ingredients, incorporate well and set aside.
  2. Heat some oil in a wok over medium heat and add the walnuts and almonds and toss them for few minutes until they brown a little.
  3. Remove the nuts with a slotted spoon and drain them on absorbent paper.
  4. Heat the wok until smoking hot and add a touch more oil if needed.
  5. Add the mutton velvet mixture and toss until browned all over.
  6. Add the onion, mushrooms and water chestnuts to the wok, and toss them for a couple of minutes.
  7. Add the nuts back to the wok and add the sauces and some of the reserved mushroom liquid to make a gravy. If it seems to thin you thicken it with some cornflour mixed with cold water – perhaps a tablespoon of cornflour and a few tablespoons of cold water.
  8. When the gravy thickens slightly, remove the wok from the heat and serve immediately with steamed white rice.Enjoy!!!

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