Shredded Lamb with Edamame
A stir-fry of shredded lamb with cooked edamame, featuring a light, tender, and fresh flavor.
Ingredients
lamb
250 g
egg white
1
cooked edamame beans
to taste
cornstarch slurry
to taste
clear oil
1500 g (approximately 25 g absorbed)
salt
to taste
soy sauce
to taste
MSG
to taste
Sichuan peppercorn water
to taste
diced scallions
to taste
minced garlic
to taste
minced ginger
to taste
Instructions
1
Prepare the shredded lamb
Cut the lamb into fine shreds, season with salt, soy sauce, MSG, and Sichuan peppercorn water, then coat with one egg white and cornstarch slurry.
2
Slip-fry in oil
Heat 500 g of clear oil in a wok over medium-low heat to about 40% hot (around 120 °C / 250 °F); slip the shredded lamb into the oil to separate the strands, then drain in a slotted spoon.
3
Stir-fry and finish
Leave a little oil in the wok, bloom the diced scallions and minced ginger, add the shredded lamb, edamame, salt, soy sauce, Sichuan peppercorn water, and MSG, and stir-fry evenly; add the minced garlic, toss, drizzle with finishing oil, and plate.
