Name: Stir-Fried Lamb with Scallions ( )
Yield: Makes 4 Servings
Cuisine: China
Ingredients: ¾ teaspoon white rice vinegar; 2½ tablespoons peanut oil; 1¾ teaspoons cornstarch; 1 teaspoon Shaoxing wine; 3 tablespoons Chicken Stock; 1¼ teaspoons cornstarch; ¼ teaspoon salt; 1 teaspoon sugar; 1½ teaspoons sugar; 1½ teaspoons double dark soy sauce; 8 ounces scallions, cut into 1½-inch lengths, white portions quartered lengthwise; 2 teaspoons Shaoxing wine; 1 teaspoon white rice vinegar; 1 teaspoon sesame oil; Beijing Baked Breads; Pinch of white pepper; 2 teaspoons peanut oil; 2 teaspoons sesame oil; 4 teaspoons double dark soy sauce; 1 lamb fillet, 8 ounces; 4 teaspoons minced ginger; 1½ teaspoons minced garlic

Preparation info

Makes
4
Servings

Difficulty
Medium

Appears in

Mastering the Art of Chinese Cooking

By Eileen Yin-Fei Lo

Published 2009

About

In Beijing, this classic would be made with strong-tasting mutton. I use a fillet from a lamb leg. Ask your butcher to trim 8 ounces of lamb in a single piece. Scallions in Beijing are large and meaty and at their best are about the size of leeks. Do not use leeks in their stead, however, because leeks tend to have a garlic taste, while scallions taste like onions.