Scallion-Exploded Lamb

Name: Scallion-Exploded Lamb
Yield: Serves 2 as a Main Course.
Cuisine: China
Ingredients: 2 teaspoons thin soy sauce; ½ pound boneless tender lamb, loin or shoulder; 1 tablespoon Shaoxing wine or dry sherry; 1 tablespoon Shaoxing wine or dry sherry; 2 teaspoons sesame oil; ½ teaspoon cornstarch; 3 tablespoons peanut oil; 12 scallions; 1 tablespoon hoisin sauce; 6 cloves garlic, sliced; 1 tablespoon thin soy sauce; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons Shaoxing wine or dry sherry; ½ teaspoon sugar; 2 teaspoons roasted and crushed Sichuan peppercorns

Preparation info

Serves
2
as a Main Course.

Difficulty
Complex

Appears in

Chinese Technique

By Ken Hom

Published 1981

About

Ingredients

½ pound boneless tender lamb, loin or shoulder

Asia
China
Main course

Method

stir-frying

Cut the lamb into thin slices, then cut the slices into shreds. Marinate the lamb at least 10 minutes.
Cut the scallions into 3-inch lengths and flatten them with th