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Lamb Shabu Shabu 涮涮羊肉片 200gm

RM 17.70
Lamb Shabu Shabu 涮涮羊肉片 200gm Ratings: 0 - 0 votes
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Description 详情


We use only high quality lamb for slicing. Not only perfect for Shabu-shabu , but also for stir fry and etc.
涮涮肉都是采用精心挑选的优质羊肉,速冻后切成薄片。除了适合当作火锅涮肉外,也适合爆炒等多种烹调法。


Weight 重量     : 200gm 

Notice 注意         :

Note for salmon fish head-07.jpg

Serving Suggestion 建议烹调法 

Ginger and Scallion Lamb 姜葱羊肉

ginger scallion lamb

Ingredients 材料 :

  • 1 6slices lamb shabu shabu / 16片 涮涮羊
  • 6 slices of ginger / 6片 姜
  • 4 stalks scallions, pieces / 4棵 青葱,切段
  • 5 gloves garlic, minced / 5瓣 大蒜,切碎

Sauce 酱汁 :

  • 1 tablespoon oyster sauce / 1汤匙 蚝油
  • 1 tablespoon light soy sauce / 1汤匙 生抽
  • 1 tablespoon dark soy sauce / 1汤匙 老抽
  • drop sesame oil / 少许 麻油
  • 1 tablespoon water / 1 汤匙 清水
  • 1 teaspoon corn starch mix with 1 tablespoon water / 1茶匙 玉米淀粉混合1汤匙 清水(勾芡)
  • 1/2 tablespoons shaoxing wine / 1/2汤匙 绍兴酒 
  • 2 teaspoon sugar / 2 茶匙 糖
  • white pepper powder / 白胡椒粉

Instruction 做法 :

  1. Heat about 2 tablespoon cooking oil in wok. Once hot, turn heat to medium low and sauté garlic, ginger and scallions till aromatic. Add the lamb shabu shabu into the wok and stir fry till almost cooked.
  2. Meanwhile, mix the sauce ingredients in a bowl (exclude corn starch). Turn the heat to high, pour in the sauce mixture. Stir fry around until the sauce has evaporated. Stir in the cornstarch mixture. Mix well to coat. 
  3. Dish up and garnish with remaining scallions. Serve hot with rice. 


  1. 起锅,热油(2汤匙)。烧热后转中小火,爆香蒜末,姜片以及葱段。放入涮涮羊翻炒至8分熟。
  2. 途中可先将酱汁所需的材料混合(除了太白粉水)。转至大火,倒入调好的酱汁。翻炒至稍微收干。倒入勾芡,翻炒均匀。
  3. 起锅,撒上剩余的葱段即可。可搭配白米饭享用。


Source : http://smokywok.com/lamb-with-ginger-and-scallions-stir-fry/

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