Hoisin Lamb Crackslaw

Lamb Crackslaw with Hoisin Sauce

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Lamb is the star of the dish, along with hoisin sauce for an incredible tastes of China. Add colorful shredded veggies and more seasonings and you will love the finished dish.


  • 1/2 lb (225g) leftover cooked lamb, cut into pieces
  • 1 teaspoon white wine vinegar
  • 5 sliced button mushrooms
  • 1/2 chopped red onion
  • 7 oz (200g) shredded cabbage
  • 7 oz (200g) matchstick-cut carrot
  • 1/2 red bell pepper, chopped
  • 1 inch (2.5cm) chopped zucchini
  • 1 teaspoon garlic powder
  • 2 teaspoons hoisin sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • Hot sauce, to taste
  • Salt and black pepper, to taste


  1. Heat the sesame oil and cook the mushrooms, red onions, cabbage, carrot, bell pepper and zucchini until they are as tender as you like.
  2. Stir in everything else except the lamb.
  3. Cook for 2 minutes.
  4. Add the lamb and stir well to combine.
  5. Cook until the lamb is heated through.
  6. Taste the crackslaw once more and season again if need be.