Crispy Stir-Fried Lamb Slices
This lamb dish features a golden-red hue, crisp, fragrant sliced lamb, and a sweet-and-sour flavor.
Ingredients
Lamb (use lamb tenderloin, remove the fascia)
150g
Soy sauce (a pinch for marinating, rest for sauce)
25g
Water chestnuts (peeled, washed, sliced)
50g
Rice wine
10g
Rehydrated wood ear mushrooms (cut into small pieces)
25g
Sugar
20g
Garlic shoots (cut into small pieces (garlic chips))
5g
Vinegar
15g
Chopped scallion and ginger
2.5g each
Wet cornstarch (6g for coating, rest for sauce)
75g
Sesame oil
5g
Cooking oil
500g (approximately 60g consumed)
Instructions
1
Prepare the ingredients
Select lamb tenderloin, remove the fascia, and slice the meat. Peel and wash the water chestnuts, then slice them; cut the wood ear mushrooms and garlic shoots into small pieces as well.
2
Marinate the meat and prepare the sauce
Place the meat slices in a bowl, add a pinch of soy sauce and rice wine, mix well to let them absorb the flavor, then add 6g of wet cornstarch and mix into a paste. Mix the sauce in a small bowl and set aside for later use.
3
Fry the lamb slices
Heat cooking oil in a wok to 60% hot, scatter the meat slices in the wok and fry until a shell forms, then remove and separate any pieces that are stuck together; when the oil temperature rises again to 80% hot, pour the meat slices back in and fry until they turn golden brown and crispy, then remove.
4
Stir-fry and combine
Pour out the frying oil, leave about 10g of oil in the wok, add chopped scallion and ginger and fry briefly, add the water chestnut slices, wood ear mushrooms, and garlic shoots and stir-fry briefly, pour the sauce from the bowl into the wok and stir, when it comes to a boil immediately add the meat slices, stir-fry evenly, drizzle with sesame oil, and plate to serve.
