70 minutes
A delicious and flavorful stir-fry featuring tender lamb fillet and fresh scallions in a savory sauce.
Lamb Fillet
0 oz
teaspoons
teaspoons
teaspoons
Shaoxing Wine
teaspoons
teaspoons
teaspoons
teaspoons
pinches
tablespoons
teaspoons
Scallions, cut into 1.5-inch lengths, white portions quartered lengthwise
0 oz
teaspoons
teaspoons
1. Marinate the Lamb
Slice the lamb into pieces that are approximately 2 inches long, 1.5 inches wide, and 1/8 inch thick. Place the slices in a bowl and add the double dark soy sauce, 2 teaspoons of sesame oil, peanut oil, 1 teaspoon of Shaoxing wine, 0.75 teaspoon of white rice vinegar, 1.75 teaspoons of cornstarch, 1.5 teaspoons of sugar, and a pinch of white pepper. Mix well to ensure each slice is coated. Let the lamb marinate for about an hour.
2. Prepare the Sauce
In a small bowl, combine the chicken stock, 1.5 teaspoons of double dark soy sauce, 1 teaspoon of white rice vinegar, 1 teaspoon of Shaoxing wine, 1.25 teaspoons of cornstarch, 1 teaspoon of sugar, 0.25 teaspoon of salt, and a pinch of white pepper. Stir until the cornstarch is fully dissolved and set the sauce aside.
3. Stir-Fry the Scallions
Heat 1 tablespoon of peanut oil in a wok over high heat. Once the oil is hot, add the scallions. Stir-fry quickly for about 30 seconds until they are wilted but not browned. Remove the scallions from the wok and set them aside.
4. Stir-Fry the Garlic and Ginger
Add the remaining peanut oil to the wok. Once it's hot, add the minced garlic and ginger. Stir-fry for about 40 seconds until the garlic is fragrant and just starting to brown.
5. Cook the Lamb
Add the marinated lamb to the wok. Stir-fry for about a minute until the edges of the lamb slices lose their redness.
6. Combine Ingredients
Pour in 2 teaspoons of Shaoxing wine and return the scallions to the wok. Give the sauce a quick stir and then pour it into the center of the wok. Stir everything together for about 1.5 minutes until the sauce thickens and coats the lamb and scallions evenly.
7. Finish and Serve
Finally, drizzle 1 teaspoon of sesame oil over the stir-fry and give it one last stir. Transfer the stir-fry to a heated platter and serve immediately.
For stir-fries, the leg or loin of lamb is preferable due to its tenderness and leanness. Ask your butcher for a recommendation, and make sure to trim any excess fat, which can cause the dish to be overly greasy.
The essence of stir-frying is cooking quickly over high heat. This sears the meat and vegetables, locking in flavors and creating a desirable texture. Use cooking oil with a high smoke point to withstand the high temperatures.
Lamb can become tough if overcooked. Once it's no longer pink, it's done. It will continue to cook slightly after being removed from the heat, so err on the side of undercooking for the juiciest results.
To ensure the lamb is tender and not chewy, slice it thinly against the grain. This cuts through the muscle fibers and makes for a more pleasant texture. A partially frozen piece of lamb is easier to slice thinly.
Stir-fries are best served hot off the wok. Have your plates or bowls ready, and as soon as the dish is done, plate it and serve to savor the full spectrum of textures and flavors.
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