Walnut Lamb Cubes
A stir-fried dish of diced lamb and walnut kernels, featuring tender meat and crisp walnuts with a bright, appealing color.
Ingredients
lamb
300g
walnut kernels
100g
egg white
1
cornstarch slurry
to taste
cooking oil
750g
salt
to taste
MSG
to taste
Sichuan pepper water
to taste
diced scallion whites
to taste
minced ginger
to taste
Instructions
1
Preparing Ingredients
Cut the lamb into 1/4-inch cubes, season with salt, MSG, and Sichuan pepper water, then add one egg white and mix thoroughly, and coat with cornstarch slurry. Soak the walnut kernels in water to remove the thin skin, then cut into dice. Combine fresh stock, salt, MSG, Sichuan pepper water, and cornstarch slurry to make a sauce and set aside.
2
Blanching in Oil
Add 750g of cooking oil to a wok and heat to medium-hot (about 60% hot). Add the meat cubes and spread them out in the oil, add the walnut kernels for a quick flash, then pour everything through a strainer to drain the oil.
3
Stir-frying
Leave a little oil in the wok, sauté the diced scallion whites and minced ginger until fragrant, add the meat cubes and walnut kernels and stir-fry briefly, pour in the prepared sauce, toss to coat evenly, drizzle with a little hot oil, then plate and serve.
