• ½ pound boneless tender lamb, loin or shoulder

Marinade

• 2 teaspoons thin soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• ½ teaspoon cornstarch
• 2 teaspoons sesame oil

• 12 scallions
• 3 tablespoons peanut oil
• 6 cloves garlic, sliced

Sauce

• 1 tablespoon hoisin sauce
• 1 tablespoon thin soy sauce
• 2 tablespoons Shaoxing wine or dry sherry
• ½ teaspoon sugar
• 2 teaspoons roasted and crushed Sichuan peppercorns

stir-frying

1. Cut the lamb into thin slices, then cut the slices into shreds. Marinate the lamb at least 10 minutes.

   

2. Cut the scallions into 3-inch lengths and flatten them with the side of the cleaver to make them easier to cut.

   

3. Slice them lengthwise into shreds. This releases more of the flavor.

   

4. stir-fry the lamb in the oil.

   

5. As soon as the red color is gone (only a few seconds), add the garlic and scallions. Toss them well, then add the sauce ingredients.

   

6. When the mixture boils, remove it to a serving dish.