Stir-Fried Lamb Shreds
This dish features a vibrant palette of green, brown, red, white, and yellow, with a fresh, tender, crisp, refreshing, silky, umami, and spicy flavor and texture profile.
Ingredients
lamb shreds
200 g
bamboo shoot shreds
250 g
fresh shiitake mushrooms
25 g
red and green chili
25 g
egg white
15 g
cellophane noodles
15 g
ginger shreds
1.5 tsp
dark soy sauce
3 tsp
scallion shreds
3 tsp
ground white pepper
1 tsp
sesame oil
1 tsp
Shaoxing wine
0.5 tbsp
wet cornstarch
0.5 tbsp
vegetable oil
500 g
Instructions
1
Step 1
Place the lamb shreds in a bowl, add the egg white and half of the wet cornstarch, and mix well to coat and set aside.
2
Step 2
In a small bowl, combine the remaining wet cornstarch with the sesame oil, ground white pepper, and dark soy sauce, whisk into a smooth sauce, and set aside.
3
Step 3
Set a wok over high heat and pour in the vegetable oil. When the oil reaches medium heat (about 325°F / 160°C), add the cellophane noodles and fry until puffed and crisp. Drain in a colander, then arrange the noodles on a serving plate.
4
Step 4
Add 0.5 tbsp of oil to the wok and heat to medium. Slip the lamb shreds into the oil and blanch just until cooked through, then drain in a colander.
5
Step 5
Add a small amount of oil to the wok and heat to medium-low. Add the ginger shreds, scallion shreds, red and green chili, bamboo shoot shreds, and shiitake shreds, and stir-fry until tender. Return the lamb shreds to the wok, splash in the Shaoxing wine, pour in the prepared sauce, and stir quickly to coat. Drizzle in a little hot oil, transfer to a plate, and serve with the fried cellophane noodles arranged around the edge.
