STIR-FRIED LAMB IN SWEET BEAN SAUCE
1 min readServes 4.
Preparation & cooking time: 20–25 mins & marinating time.
A classic dish from Northern China. The spring onions can be substituted by leeks when in season.
275–350g (10–12oz) leg of lamb fillet
10g (¼oz) dried black fungus (wood ears, see Glossary)
6–8 spring onions or 225g (8oz) young leeks
about 600ml (1 pint) seasoned oil
a few small bits of fresh ginger root
2 tablespoons yellow bean sauce
For the marinade:
¼ teaspoon ground Sichuan red peppercorns
½ teaspoon soft brown sugar
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine
2 teaspoons thick cornflour paste
1 teaspoon sesame oil
Cut the lamb into small thin slices and marinate in the marinade for 2–3 hours – longer if possible.
Soak the wood ears in warm water for 10–15 minutes, rinse, drain, and discard any hard bits. Cut the spring onions or leeks into short strips.
Heat the oil in a preheated wok until hot, blanch the lamb for about 1 minute, stirring to separate the slices; remove as soon as the colour changes, then drain.
Pour off the excess oil, leaving about 1 tablespoon in the wok, add theginger, spring onions or leeks and wood ears, stir-fry for about 1 minute, then add the yellow bean sauce, blending well, now add the lamb and continue stirring for another minute or so. Serve hot.
