Sichuan Lamb or Pork

Name: Sichuan Lamb or Pork
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1½ lbs (700 g) lamb loin; 4 green onions (scallions), cut in half and into thin strips; 4 green onions (scallions), cut in half and into thin strips; 3 tablespoons oil; 1 teaspoon cornstarch dissolved in 1 tablespoon of water; 1 teaspoon cornstarch dissolved in 1 tablespoon of water; 1 tablespoon soy sauce; 1 egg white; 1 tablespoon yellow bean paste; 1 teaspoon sugar, or more to taste; 1 teaspoon sugar, or more to taste; 1 teaspoon salt; 2 teaspoons rice wine; 1 tablespoon ground Sichuan pepper; 1 tablespoon sesame oil; 1 tablespoon bottled chili sauce

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

Wok Cooking Made Easy

By Nongkran Daks

Published 2007

About

Instead of green onions (scallions) you can also use finely sliced onions or bean sprouts as a bed for the cooked lamb. If using pork, increase the cooking time to 6 minutes for the pre-cooking, and 6 minutes for the final cooking. This is also an excellent way to prepare venison, wild boar, and other wild game meats.

Ingredients

1½ lbs (700 g) lamb loin
4 green onions (scallions), cut in half and into thin stri

Asia
China
Sichuan
Main course

Method

Cut the lamb into thin slices and place in a bowl.
To make the Marinade, combine the ingredients, then pour over the lamb and set aside for 15 minutes.
Spread the shredded green onions evenly onto a serving plate and set aside.
Combine the Sauce ingredients and set aside.
Heat 2 tablespoons of oil in a wok over high heat until hot.