Scallion-Exploded Lamb

Preparation info

  • Difficulty


  • Serves


    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • ½ pound boneless tender lamb, loin or shoulder


  • 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


  • 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



  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.

  • Suggested Beverage: Cabernet Sauvignon or young Bordeaux