Stir-fried Lamb with Garlic and Basil

Tender stir-fried lamb combines with fresh herbs to tasty effect in Ken Hom's simple Chinese recipe
By Ken Hom
Stir-fried Lamb with Garlic and Basil
  • Rating:
  • Serves: 4
  • Cook Time: 8 minutes
  • Prep Time: 15 minutes plus 20 mins marinating
  • Effort: easy



  • 450 g lean lamb steaks, or fillets or boned loin chops
  • 2 tbsp groundnut oil
  • 6 cloves garlic, thinly sliced
  • black pepper, to taste
  • handful of leaves basil
  • handful of sprigs coriander

For the Marinade:

  • 1 tbsp shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 2 tsp 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 marinate for 20 minutes at room temperature. Drain, discarding the marinade.

2. Heat a wok over high heat until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the lamb and stir-fry for 2 minutes.

3. Add the garlic, salt and pepper, and continue to stir-fry for another 3 minutes.

4. Finally toss in the basil and coriander, and continue to stir-fry for 1 further minute or until the herbs have wilted.

5. Turn onto a warm serving platter and serve at once.

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