Sauteed Lamb with Scallion

Name: Sauteed Lamb with Scallion (Ts’ung pao yang jou)
Cuisine: Chinese
Ingredients: ½ teaspoon brown peppercorn powder; 3 tablespoons garlic (sliced); ½ pound large scallion (Western leek); ½ pound large scallion (Western leek); 1 tablespoon soy sauce; ½ teaspoon salt; 6 tablespoons oil; 2 tablespoons cooked peanut oil; 1 tablespoon sesame oil; 1 tablespoon wine; 1 tablespoon brown vinegar; ½ pound lean lamb (sliced)

Ts’ung pao yang jou

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

½ pound lean lamb (sliced)
½ pound large scallion (Western leek)
½

Asia
Taiwan
Shantung
Honan
Hopeh
Shansi
Main course

Method

Choose lean lamb and slice it very thin. (Partially frozen lamb slices more easily.) Place in bowl, marinate with soy sauce, salt, wine, peppercorn powder and oil. Soak for at least 15 minutes.
First cut the onion lengthwise, then slice diagonally.
Prepare the seasoning sauce by mixing together soy sauce, brown vinegar, and sesame oil in a small bowl.