Stir-Fried Lamb With Scallions
Stir-Fried Lamb With Scallions, a popular home-cooked dish in northern China. I have always thought that stir-fried lamb with scallions and beef stir-fried with scallions are like twin brothers, the Gemini of the carnivorous world. When meat lovers invented them, they must have felt a little guilty just eating meat, so they sneaked in some green onions to pretend to be vegetables. The result is an irresistible delicacy! As someone who adores meat, stir-fried lamb is simply my favorite.
Servings:
4
yield(s)
Prep Time:
20
mins
Cook Time:
5
mins
Total Time:
25
mins
Ingredients
-
1
lb
(453g) boneless leg of lamb
(thinly sliced)
-
4
scallions
(cut into 1 inch-long diagonal slices)
-
2
cloves of garlic
(minced)
-
2
tbsp
(30ml) vegetable oil
Marinade:
-
1
tsp
(5ml) dark soy sauce
-
1
tbsp
(10g) cornstarch
-
1
tbsp
(15ml) vegetable oil
Sauce:
-
1
tbsp
(15ml) light soy sauce
-
1
tbsp
(15ml) Shaoxing wine
-
1/2
tsp
(3g) salt
-
1/2
tsp
(2g) sugar
Instructions
-
In a bowl, mix the sliced lamb with dark soy sauce, cornstarch and vegetable oil. Let it marinate for about 15-20 minutes.
-
In a separate bowl, whisk together the sauce ingredients. Mix well. Set aside.
-
In a skillet, heat the vegetable oil over high heat. Add the lamb slices and stir-fry for 40 seconds.
-
Add scallions and garlic, and continue to stir-fry for another10 seconds until fragrant.
-
Pour in the sauce and stir-fry for another 10 seconds until the lamb is fully coated.
-
Serve hot with steamed rice. Enjoy!