Fried lamb with scallions is a beloved dish in Chinese cuisine, especially in regions like Ningxia and Inner Mongolia. The dish combines tender, juicy lamb pieces with crispy, fragrant scallions, all bathed in a savory and slightly spicy sauce. It’s a perfect example of how simple ingredients can be transformed into something extraordinary. Here’s how you can make this classic dish at home.
Ingredients
For the Lamb:
- 1 pound (about 450 grams) of lamb shoulder or leg, sliced into thin strips or bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Salt to taste
For the Scallions:
- 2 bunches of scallions (about 1 pound or 450 grams), trimmed and sliced into 2-inch lengths
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon rice vinegar or white vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- 1/4 cup chicken or vegetable broth
- 1 tablespoon cornstarch mixed with 1 tablespoon water (for thickening)
For Cooking:
- 3-4 tablespoons vegetable oil (such as peanut or canola oil)
- 3-4 cloves garlic, minced
- 1-inch piece of ginger, sliced into thin matchsticks
- 1-2 red chili peppers, sliced into thin strips (optional, for heat)
Preparation
Prepare the Lamb:
Begin by slicing the lamb into thin strips or bite-sized pieces. The key to tender lamb is to slice it against the grain of the meat. This helps to break down the fibers and makes the lamb more tender when cooked.
Place the sliced lamb in a bowl. Add the soy sauce, Shaoxing wine, cornstarch, sesame oil, white pepper, and a pinch of salt. Mix well to coat the lamb evenly. Let it marinate for at least 30 minutes, preferably an hour, to allow the flavors to penetrate the meat.
Prepare the Scallions: While the lamb is marinating, trim the scallions and slice them into 2-inch lengths. Set them aside until you are ready to cook.
Prepare the Sauce:
In a small bowl, combine the soy sauce, Shaoxing wine, rice vinegar, sugar, sesame oil, white pepper, and chicken or vegetable broth. Mix well until the sugar is fully dissolved.
In a separate small bowl, mix the cornstarch and water to create a slurry. This will be used to thicken the sauce at the end of cooking.
Cooking
Heat the Oil: Heat a large wok or frying pan over medium-high heat. Add 3-4 tablespoons of vegetable oil. The oil should be hot enough to create a ripple when you drop a piece of lamb into it.
Cook the Lamb:
Once the oil is hot, carefully add the marinated lamb pieces, spreading them out in a single layer. Let them cook undisturbed for about 1-2 minutes, until they are browned and slightly crispy on one side.
Flip the lamb pieces over and cook for another 1-2 minutes on the other side, until they are evenly browned and cooked through. Remove the lamb from the wok and set it aside on a plate.
Cook the Aromatics: In the same wok, leave about 1-2 tablespoons of oil. Add the minced garlic, sliced ginger, and sliced red chili peppers (if using). Stir-fry for about 30 seconds to 1 minute, until the garlic is fragrant and the ginger is slightly softened.
Add the Scallions: Add the sliced scallions to the wok. Stir-fry for about 1 minute, until they are wilted and slightly softened.
Combine and Thicken the Sauce:
Return the cooked lamb to the wok, pouring any accumulated juices from the plate into the wok as well. Pour in the prepared sauce mixture, stirring well to combine everything.
Let the mixture cook for about 2-3 minutes, until the sauce begins to thicken slightly. Finally, add the cornstarch slurry, stirring constantly, until the sauce reaches your desired thickness. The sauce should coat the lamb and scallions evenly.
Taste and Adjust: Taste the dish and adjust the seasoning with more salt, pepper, or sugar if needed. The flavors should be balanced, with a hint of sweetness, a touch of acidity, and a slight heat from the chili peppers (if used).
Serve: Transfer the fried lamb with scallions to a serving plate. Garnish with additional sliced green onions or chopped cilantro if desired. Serve immediately with steamed rice or your favorite side dish.
Tips for Success
Marinating the Lamb: Marinating the lamb for at least 30 minutes helps the flavors to penetrate the meat, making it more flavorful and tender.
Slicing the Lamb: Slicing the lamb against the grain is crucial for tender results. This helps to break down the muscle fibers and makes the lamb more tender and easier to chew.
Cooking Temperature: Make sure the oil is hot enough before adding the lamb. This helps to sear the outside of the lamb, locking in juices and creating a crispy exterior.
Sauce Thickening: Adding a cornstarch slurry at the end helps to thicken the sauce, ensuring that it coats the lamb and scallions evenly. Be careful not to overcook the sauce after adding the slurry, as it can become gluey if cooked too long.
Serving Suggestions: This dish pairs wonderfully with steamed rice, noodles, or even a simple green salad. You can also serve it as part of a larger meal with other Chinese dishes like stir-fried vegetables or soup.
Conclusion
Fried lamb with scallions is a delicious and satisfying dish that combines the best of Chinese flavors. The tender lamb, crispy scallions, and savory sauce make it a perfect meal for any occasion. By following the steps outlined above, you can easily make this classic dish at home, enjoying its rich flavors and satisfying texture. Whether you’re serving it as a main course or a part of a larger meal, fried lamb with scallions is sure to be a hit with your family and friends. So, don’t wait any longer—gather your ingredients and start cooking!
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