Sliced Lamb Stir-Fry w/ Water Spinach (空心菜) Recipe

Sliced Lamb Stir-Fry w/ Water Spinach (空心菜) Recipe
A popular Taiwanese dish, this sautéed sliced lamb is combined with a Taiwanese style BBQ sauce and Water Spinach (Ong Choy/ 空心菜). This recipe is super easy and can be made in 30 mins! ♥ Subscribe for more videos → Printable recipe & links below . . .

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Sliced Lamb Stir-Fry w/ Water Spinach (空心菜) Recipe

13 thoughts on “Sliced Lamb Stir-Fry w/ Water Spinach (空心菜) Recipe”

  1. Nice dish …. Whenever I cook Ong Choy,  I like to use a salad spinner to spin off most of the water before cooking.   Use high heat to cook fast, the dish will not be so watery and the satay sauce stay on the meat and vege.

  2. I just made this! Went to the Asian market yesterday and bought the veggie and Taiwanese BBQ Sauce. Bought the meat today and cooked it up. I'm not sure if I can post an image link here though. It was pretty good. It needed more seasoning though. The sauce doesn't have any spice. A little ground pepper and salt did the trick.

  3. My boyfriends grandma always makes a spicy lamb stir fry and I’ve always wanted to learn how to make it! Maybe this one is it? She’s also from Taiwan 😊

  4. Lots of Asian store's in Toronto have the bull head bbq tins but they're very big. Can I freeze unused potion in Ziploc bags. Thanks for the recipe.

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