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.
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
- Take all the mutton and velveting ingredients, incorporate well and set aside.
- 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.
- Remove the nuts with a slotted spoon and drain them on absorbent paper.
- Heat the wok until smoking hot and add a touch more oil if needed.
- Add the mutton velvet mixture and toss until browned all over.
- Add the onion, mushrooms and water chestnuts to the wok, and toss them for a couple of minutes.
- 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.
- When the gravy thickens slightly, remove the wok from the heat and serve immediately with steamed white rice.Enjoy!!!