The recipe originated in china and is often seen on the menu of Chinese restaurants. It is usually cooked in a wok using authentic spices from china and has cumin, Sichuan peppercorns, and Shaoxing rice wine as one of the main ingredients. Everyone has their own way of making this recipe and this is my version, which is now yours to grab!
Ingredients:
For the marinade and frying the lamb:
400g of Lamb (cut into thin slices)
1 1/2 tsp of oil
1 1/2 tbsp Soy sauce
1 tbsp Shaoxing rice wine
1/2 tsp salt
1/2 tsp pepper
1/2 tsp sugar
1 tbsp cornstarch
1 tsp chili powder
1/2 tsp crushed Sichuan/Szechuan peppercorns
2 tbsp roasted cumin powder
1/2 tbsp Chili flakes
For the temper:
2 tbsp vegetable oil
10 whole Dried chilies (cut in halves)
1 tbsp Ginger julienned
1 tbsp garlic julienned (approx. 5 cloves)
Medium-sized onion diced (approx. 1 cup)
1 whole red pepper/Bell pepper
1/2 tbsp roasted cumin powder
1 tsp cumin seeds
1 cup cilantro (a whole bunch)
1/4 cup of chicken stock
1/2 tbsp Chili flakes
1 tbsp Shaoxing rice wine
Directions:
1: Wash the lamb properly, and pat dry it with a paper towel before cutting it. Slice the lamb into 1/2-inch thick slices and set it aside.
2: Toast 2 1/2 tbsp of cumin seeds (until golden brown) and 1/2 tsp of Sichuan peppercorns separately in a dry skillet over medium heat. Crush the peppercorns lightly and leave them aside. Crush the toasted cumin seeds into a powder and set it aside for later.
3: Marinate the lamb with soya sauce, 1 tbsp Shaoxing rice wine, 1/2 tsp salt, 1/2 tsp of pepper, 1/2 tsp sugar, 1 tsp of chili powder, 1/2 tsp of Sichuan peppercorns, 1 tbsp of cornflour, 2 tbsp of roasted cumin powder, and let it sit in room temperature for about 30 minutes or in the fridge overnight.
4: Heat 1 1/2 tsp of oil in a large skillet (a wok would be great) over medium to high heat. Toss in the marinated lamb and 1/2 tbsp of chili flakes and spread them out so that they won’t overlap each other. Cook each side of lamb for about 1 minute or so by flipping them while the inside is still pink and transfer it to a bowl once cooked.
5: Next, add in the dried chilies, ginger, garlic, diced onions, red pepper/Bell peppers, 2 tbsp of roasted cumin powder, 1 tsp of cumin seeds along with the cooked lamb into the skillet and combine them well until all the lamb is coated with the spices (for around 10 second). Add in the cilantro and keep stirring. Once all combined, add in the 1/4 cup of chicken stock, stir, and allow it to simmer for a while. Then add in the 1 tbsp chili flakes and 1 tbsp of Shaoxing rice wine before removing from heat and transfer into a serving dish immediately.
Serve hot with steamed rice!
TIPS
• If you do not have Sichuan peppercorns, you can always use black peppercorns as a substitute. But it is worth your time to look out for Sichuan peppercorns which will be available at any Asian store, sometimes in Walmart, or even online to get that authentic taste.
• If you are not a big fan of heat, you can cut down on the chilies as per your taste.
• A wok would be ideal for making this stir fry lamb, but if you don’t have one. You can always use a big skillet or a non-stick pan, whichever is easy. But the cooking times may vary.
• Do not overcook the lamb. It should always be crispier on the outside but soft and tender on the inside. Always keep an eye to prevent it from overcooking.
• If you have peanut oil or sesame oil, It’s a big win over vegetable oil for this particular dish. But you can always substitute it with other oils. But always go easy on the oil as lamb is very fatty and you do not want this dish to end up being very oily.
• If you are a non-alcoholic, you can skip the Shaoxing rice wine or add a substitute to it. https://thewoksoflife.com/shaoxing-wi...
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