Stir-Fried Lamb with Scallions

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

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.

Ingredients

Asia
China
Main course

Ingredients

Method