Scallion-Explosion Lamb Dices
Shandong cuisine: diced lamb is velveted with starch, flash-seared, then stir-fried over high heat with scallions. The result is tender, juicy meat with a fresh fragrance and no gamey taste, finished in a glossy, juice-locking coat of oil.
Ingredients
lamb (sliced, scored in crosshatch, diced)
500 g
egg (use the white only)
1
scallion (split lengthwise, cut into segments)
100 g
fine salt (part for coating, part for sauce)
20 g
soy sauce (for sauce)
10 g
Shaoxing wine (for sauce)
15 g
MSG (for sauce)
15 g
wet cornstarch (part for coating, part for sauce)
10 g
peanut oil (for oil-blanching)
25 g
sesame oil (drizzled on the finished dish)
15 g
Instructions
1
Prepare the lamb
Slice the lamb into 1.2 cm thick pieces, score both sides in a crosshatch pattern (each cut about 1/3 of the meat's depth), cut into 1.2 cm strips, then cut into cubes. Place in a bowl, add fine salt, egg white, and wet cornstarch, and mix well.
2
Prepare the aromatics and sauce
Split the scallions in half lengthwise and cut into 1.2 cm segments; set aside. In an empty bowl, combine fine salt, soy sauce, Shaoxing wine, MSG, and wet cornstarch, and stir until smooth to make the sauce.
3
Oil-blanch
Heat the peanut oil in a wok over high heat to about 150°C (roughly 60% hot). Add the lamb cubes, separate them with a ladle, then add the scallion segments, stir briefly, and quickly remove and drain.
4
Stir-fry and plate
Leave a small amount of oil in the wok, heat it over high heat, then add the lamb cubes and scallion segments and stir-fry briefly. Pour in the pre-mixed sauce and toss, drizzle with the sesame oil, flip the wok a few times, and immediately serve.
