Scallion Stir-Fried Lamb

Name: Scallion Stir-Fried Lamb
Cuisine: Chinese
Ingredients: 200g Lamb leg meat (boneless, sinews removed, cut into large thin slices); 200g Beijing scallions (cut into roll-cut pieces); 1 clove Garlic head (crushed for stir-frying); Sichuan peppercorn powder, A pinch; 20g Shaoxing wine; 50g Soy sauce; Salt, A pinch; Vinegar (added when finishing), A pinch; Raw oil (used for bowl sauce and stir-frying), A pinch; 50g Sesame oil

A Beijing-style stir-fry of lamb leg meat with Beijing scallions over high heat — fragrant, tender, and free of gamy odor.

Varies

Easy

0 favorites

Ingredients

Lamb leg meat (boneless, sinews removed, cut into large thin slices) 200g

Beijing scallions (cut into roll-cut pieces) 200g

Garlic head (crushed for stir-frying) 1 clove

Sichuan peppercorn powder A pinch

Shaoxing wine 20g

Soy sauce 50g

Salt A pinch

Vinegar (added when finishing) A pinch

Raw oil (used for bowl sauce and stir-frying) A pinch

Sesame oil 50g

Instructions

Ingredient Preparation

Remove the sinews from the lamb leg meat and cut into large thin slices; cut the Beijing scallions into roll-cut pieces, which will open into slices once stir-fried.

Marinate and Season

Combine the scallion pieces, raw oil (or lard), soy sauce, salt, wine, Sichuan peppercorn powder, and lamb slices in a bowl.

Stir-Fry

Heat raw oil, sesame oil, and the crushed garlic in the wok until very hot. Pour in the bowl of lamb slices and scallions, and stir-fry rapidly over high heat for a few seconds. Finish with a small amount of sesame oil and vinegar before serving.