Sliced Lamb with Scallions

Name: Sliced Lamb with Scallions (Chung Bau Yung Yuk)
Cuisine: China
Ingredients: 1 teaspoon cornstarch; 2 teaspoons sesame oil; 4 teaspoons dark soy sauce; 2 teaspoons Shao-Hsing wine or sherry; 1 teaspoon minced garlic; 3 tablespoons chicken broth; 1 teaspoon peanut oil; 1 teaspoon sugar; 1½ teaspoons cornstarch; Pinch of white pepper; 2½ tablespoons peanut oil; 8 ounces scallions: discard both ends, wash, dry, cut into 1½-inch pieces; quarter thick white portions; ¼ teaspoon sugar; 1 teaspoon Shao-Hsing wine or sherry; ½ teaspoon white vinegar; 1 tablespoon minced ginger; Sprigs of coriander; 1 teaspoon sesame oil; ¼ teaspoon salt; 8 ounces of lamb, weighed after trimming. Leg fillet is recommended. Cut into slices 1½ by 2 inches

Chung Bau Yung Yuk

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

Ingredients

8 ounces of lamb, weighed after trimming. Leg fillet is recommended. Cut into slices 1½ by 2 inches

Asia
China
Main course
Beijing

Method

Marinate lamb for 1 hour. Reserve.
Heat a wok over high heat for 1 minute. Add 1 tablespoon peanut oil. Add scallions and stir-fry for 30 seconds. Remove and set aside.
Wipe off wok and spatula with dry paper towel. Heat wok again over high heat for 1 minu