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House Special Singapore Lamb with VT Wild Leeks

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Course: Main Course
Cuisine: Five Spice, Singaporean
Year: 1994
Servings: 1 person


  • leeks
  • carrots
  • bamboo shoots
  • bean sprouts
  • shiitake
  • cilantro (stems preferred)
  • 1 fork garlic (sliced)
  • 1 Tablespoon preserved vegetables (shredded)
  • 4 ounces lamb (marinated - see recipe)
  • sherry


  • Stir fry leeks and carrots for one minute.
  • Add bamboo, sprouts, mushrooms, and cilantro. Stir fry and set aside.
  • Add oil to wok, then garlic and preserved veggies. Stir fry to soften.
  • Add lamb and stir fry just until it loses color.
  • Add back veggies. Give a round of sherry. Stir fry briefly.
  • Serve on rice donut.