Stir-Fried Lamb with Garlic and Basil

Every once in a while, I enjoy preparing a dish in my wok; here’s a favorite which I adapted from Ken Hom‘s Quick Wok:

Stir-Fried Lamb with Garlic and Basil

Serves 4


  • 1 pound lean lamb steaks
  • 2 tablespoons peanut oil
  • 6 garlic cloves, peeled  and thinly sliced
  • Salt and freshly ground black pepper, to taste
  • Handful fresh basil leaves
  • Handful fresh coriander sprigs


  • 1 tablespoon rice wine
  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornflour


  1. Cut the lamb into thin slices. In a medium-sized bowl, combine the ingredients for the marinade. Add the lamb, mix well and marinade for 20 minutes at room temperature. Drain and discard the marinade.
  2. Heat a wok over high heat until it is very hot. Add the oil. when the oil becomes hot and starts tsmoking slighly add the the lamb and stir-fry for 2 minutes.
  3. Add the garlic, salt and pepper. Continue to stir-fry for another 3 minutes.
  4. Finally toss in the basil and coriander, and continue to stir-fry for 1 more minute or until the herbs have wilted.
  5. Turn onto a warm serving platter and serve at once.

The garlic and basil, the two aromatic ingredients, make this an unusual but delicious dish.

Enjoy, gentle reader, enjoy!


2 Responses to “Stir-Fried Lamb with Garlic and Basil”

  1. August 14, 2012 at 7:08 am

    Great and easy base recipe. I imagine throwing in a good handful of asparagus, brocoli or snow peas to brighten it up a bit. Once all of those great flavors come together, even fussy young eaters will love it!


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