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Recipe: Lamb with Courgettes in Oyster Sauce

The strong flavour of lamb in this dish is counter-acted by the use of ginger. Cut the lamb into paper thin slices for quick cooking. Feel free to substitute lamb with another meat.


340g lamb (chump or boneless leg steaks)
2 courgettes (cut into half and sliced diagonally)
1 heaped tps minced ginger (or use fresh)
1/2 jar Wing Yip Oyster Sauce
1 small onion (sliced)
2 tbsp peanut or vegetable oil

1 tsp Wing Yip Light Soya Sauce
1 tsp minced (or grated) ginger
a few drops Wing Yip Sesame Oil

Cooking Method

Serves 2

Slice lamb against the grain and marinade in a little light soya sauce, pepper, minced ginger and sesame oil.

 Heat oil in a wok fry sliced onions.

 Then add lamb in batches and turn up heat to seal lamb.

Courgettes are added next with a tablespoon of water if necessary.

Cook for 2 minutes or until courgettes are cooked.

Spoon Wing Yip Oyster Sauce into wok and cook for 1 minute.

Remove from the heat and serve immediately.