Sweet Pepper and Garlic Stir-Fried Lamb Slices with Cloud Ear Fungus

Why people make this dish

Nourilo came up with this recipe on a rainy summer afternoon when the air-conditioning on a long bus journey left him feeling chilled to the bone, with stiff, uncomfortable knees. Lamb is one of the warming foods in the Cantonese kitchen — deeply associated with supporting the spleen and stomach and easing cold-type aches in the lower back and limbs. Spotting a packet of Mongolian lamb slices at the supermarket (mild in flavour, barely any gamey smell), he decided to stir-fry them quickly with sweet pepper, cloud ear fungus and green garlic. The result is a vibrant, fast weekday dish that warms you from the inside.

Method

1. Thaw the lamb slices fully. Mix with a little light soy sauce, white pepper and cornstarch; set aside to marinate briefly.
2. Remove the seeds from the bell peppers and cut into thick strips.
3. Soak cloud ear fungus until fully soft; trim the tough stems.
4. Remove the tough outer leaves from the garlic stalks and cut into sections.
5. Heat a little oil in a wok over high heat. Stir-fry the minced ginger until fragrant.
6. Add the lamb slices and toss until just cooked through and lightly golden. Remove and set aside.
7. In the same wok, stir-fry the bell pepper strips and cloud ear fungus for a minute or two.
8. Return the lamb to the wok, add the garlic sections and seasoning. Toss everything together for a few seconds and serve immediately.

Nourilo’s Tips

• Mongolian lamb slices (sold frozen in many Asian supermarkets) have a noticeably milder flavour than other varieties — minimal gamey smell, very tender texture. Worth trying if you can find them.
• Do not overcook the lamb once it goes back in the wok — just a few quick tosses is enough to keep it tender.
• This dish works well as a warming weekday meal paired with steamed rice.