Name: Scallion “Exploded” Lamb (葱爆羊肉)
Yield: As a main course it would serve 2 or 3 people.
Cuisine: Chinese
Ingredients: ½ pound whole medium scallions; 1 pound boneless leg of lamb or loin, trimmed of fat; 4 large cloves garlic, lightly smashed and peeled; ½ teaspoon salt; 1 teaspoon roasted and crushed Szechuan peppercorns; 1½ tablespoons dry sherry; 2 tablespoons dark soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon sugar; 1 tablespoon sesame oil; 1 tablespoon cider vinegar; 1 tablespoon dry sherry; 5 tablespoons oil

Preparation info

As a main course it would serve
2 or 3
people.

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Because of the marinating and the short cooking time, the lamb is very tender and full of flavor. The scallions are used as a secondary ingredient, so don’t stint on them. The seasoning sauce and high heat will wilt them slightly, but don’t overdo that part of the cooking-they should retain their sweet, sharp flavor while being coated in the tasty sauce. This is a wonderful robust northern specialty. Beef (flank steak) can be substituted for the lamb with equally good results. A good accomp