🥘 Ingredients
- lamb shoulder 450 gr // cut in bite-sized pieces
- Shao Hsing wine 1 tbsp
- light soy sauce 1 tbsp
- salt ½ tsp
- cornstarch 4 tsp
- cumin powder 2 tbsp
- chili flakes 2 tsp
- sugar ½ tsp
- Sichuan pepper powder ½ tsp // ground sichuan peppers
- vegetable oil 4 tbsp // or sunflower oil
- dried red chilies 15 // whole
- ginger 1 thumb, minced
- garlic 5 cloves // minced
- white onion 1 (small) // coursely diced
- salt to taste
- coriander 3 stems // sliced
- sesame seeds 1 tsp // toasted, optional garnish
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1Cut the lamb shoulder in bite-sized pieces. Combine with Shao Hsing wine , light soy sauce , salt . Marinate for 30 minutes (or overnight in the fridge). Prepare the rest of the ingredients. When ready to cook, drain the liquid and add cornstarch while stirring 1 tsbp at a time until well coated. Combine cumin powder , chili flakes , sugar and Sichuan pepper powder in a bowl. Heat a wok over high-medium heat, then add 3 tbsp vegetable oil . Add the lamb pieces and spread them out so they don't overlap. Cook until golden (about 1 minute), then flip each piece around. Cook until the inside is still slighty pink (30-40 seconds). Transfer the lamb to a plate. Add 1 tbsp vegetable oil to the wok and add the dried red chilies , ginger and garlic . Stir-fry until fragrant. Add the white onion and stir fry for about 1 minute until the onion starts to turn tender. Add back the lamb and sprinkle the spice mix over. Stir to coat the lamb. Try a piece of lamb to check and add salt to taste. Remove the pan and add coriander and garnish with sesame seeds if using. Serve hot with steamed white rice and other dishes.