Stir-fried Lamb

Name: Stir-fried Lamb
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 8 taels Half-fat half-lean lamb (wash, blanch in boiling water for 5 minutes, then remove and cut into thick slices); 1/2 tael Ginger (wash and slice); 1 tael Shallots (wash and slice); 4 taels Scallions (cut into segments); 2 tbsp Cooking wine; Sesame oil; 1/4 tsp Ground white pepper; 1/3 cup Water

Beijing-style stir-fried lamb, cooked without sauce, with a tender, aromatic flavor.

20 min

Easy

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Ingredients

Half-fat half-lean lamb (wash, blanch in boiling water for 5 minutes, then remove and cut into thick slices) 8 taels

Ginger (wash and slice) 1/2 tael

Shallots (wash and slice) 1 tael

Scallions (cut into segments) 4 taels

Cooking wine 2 tbsp

Sesame oil

Ground white pepper 1/4 tsp

Water 1/3 cup

Instructions

Step 1

Wash the lamb, blanch in boiling water for 5 minutes, then remove and cut into thick slices.

Step 2

Wash and slice the ginger and shallots; cut the scallions into segments.

Step 3

Stir-fry the lamb briefly, splash wine around the wok, add the water and pepper, mix well, cover and simmer over medium heat for about 8 minutes. Stir in the cornstarch slurry, sesame oil and scallions, toss to combine and serve.