Shaptak

Name: Shaptak
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Chinese
Ingredients: 300 ml chicken, beef, lamb or vegetable stock (½ a cube); 300 ml chicken, beef, lamb or vegetable stock (½ a cube); 300 ml chicken, beef, lamb or vegetable stock (½ a cube); 300 ml chicken, beef, lamb or vegetable stock (½ a cube); 1 tbsp plain flour or cornflour; 1 tbsp plain flour or cornflour; 2 spring onions, green parts only, finely sliced; 3 tbsp cold water; 450 g boneless pork, sirloin/flank steak, lamb neck, chicken thighs or mixed mushrooms, very thinly sliced into 2-inch strips; 450 g boneless pork, sirloin/flank steak, lamb neck, chicken thighs or mixed mushrooms, very thinly sliced into 2-inch strips; 450 g boneless pork, sirloin/flank steak, lamb neck, chicken thighs or mixed mushrooms, very thinly sliced into 2-inch strips; 450 g boneless pork, sirloin/flank steak, lamb neck, chicken thighs or mixed mushrooms, very thinly sliced into 2-inch strips; 450 g boneless pork, sirloin/flank steak, lamb neck, chicken thighs or mixed mushrooms, very thinly sliced into 2-inch strips; 450 g boneless pork, sirloin/flank steak, lamb neck, chicken thighs or mixed mushrooms, very thinly sliced into 2-inch strips; 2 tbsp light soy sauce; 1 tsp Sichuan peppercorns, crushed (see notes); 2 dried whole red chillies, broken in half; 2 red onions, quartered and separated into petals; 3 tbsp sunflower, vegetable or rapeseed oil; 3 tbsp sunflower, vegetable or rapeseed oil; 2 celery sticks, chopped into thin half-moons; ¼ bell pepper, cut into 2 inch-cubes; 2 garlic cloves, finely chopped or grated; 1-inch piece (15 g) of fresh ginger, finely chopped or grated; 3 tbsp sunflower, vegetable or rapeseed oil

Preparation info

Serves
4

Difficulty
Easy
Ready in
30 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

This quick and easy Tibetan stir-fry is traditionally eaten alongside tingmo, the Tibetan steamed buns. Traditionally the protein would be yak meat, which is common across the Himalayan ranges, but this dish works equally well with beef, chicken, lamb, pork or mushrooms. Bell pepper or celery is usually added to complete the dish.

Ingredients

Asia
China
India
Lunch
Tibet

Ingredients

Method