Stir-Fried Lamb Shreds with Crispy Cellophane Noodles

Name: Stir-Fried Lamb Shreds with Crispy Cellophane Noodles
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 200 g Lamb shreds; 250 g Bamboo shoot shreds; 25 g Shiitake mushrooms, shredded; 25 g Green and red chili peppers, shredded; 15 g Egg white; 15 g Cellophane noodles, for frying; 1.5 tsp Ginger shreds; 3 tsp Dark soy sauce; 3 tsp Scallion shreds; 1 tsp White pepper; 1 tsp Sesame oil; 0.5 tbsp Shaoxing wine; 0.5 tbsp Wet cornstarch, for the slurry; 500 g Vegetable oil, for frying and stir-frying

A classic Cantonese stir-fry featuring tender lamb shreds wok-tossed with bamboo shoot shreds, shiitake mushrooms, and chili peppers. Vibrant in color with a fresh, tender-crisp texture.

40 min

Easy

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Stir-Fried Lamb Shreds with Crispy Cellophane Noodles

Ingredients

Lamb shreds 200 g

Bamboo shoot shreds 250 g

Shiitake mushrooms, shredded 25 g

Green and red chili peppers, shredded 25 g

Egg white 15 g

Cellophane noodles, for frying 15 g

Ginger shreds 1.5 tsp

Dark soy sauce 3 tsp

Scallion shreds 3 tsp

White pepper 1 tsp

Sesame oil 1 tsp

Shaoxing wine 0.5 tbsp

Wet cornstarch, for the slurry 0.5 tbsp

Vegetable oil, for frying and stir-frying 500 g

Instructions

Step One

Place the lamb shreds in a bowl, add the egg white and half of the wet cornstarch, mix well and let marinate.

Step Two

Place the wet cornstarch in a bowl, add the sesame oil, white pepper, dark soy sauce, and the remaining half of the wet cornstarch; whisk into a slurry and set it aside.

Step Three

Heat a wok over high heat, add the vegetable oil, and when the oil reaches about 50% hot (around 150 °C), add the cellophane noodles and fry until crisp and puffy. Pour into a strainer, drain off the oil, and arrange on a serving plate.

Step Four

Add 0.5 tbsp of oil to the wok and heat until about 50% hot, then slip the marinated lamb shreds into the oil and poach just until cooked through. Pour into a strainer to drain.

Step Five

Add a little oil to the wok and heat to about 40% hot, then add the ginger shreds, scallion shreds, green and red chili shreds, bamboo shoot shreds, and shiitake shreds; stir-fry until fragrant. Add the lamb shreds, splash in the Shaoxing wine, pour in the prepared slurry and stir to coat evenly. Finish with a drizzle of hot oil, transfer to a plate, and serve garnished with the crispy fried cellophane noodles on the side.