🧅 How to Make Congbao Yangrou (Scallion Lamb Stir-Fry)

🧆 Ingredients

• 300g lamb leg (sliced thin)
• 3 stalks scallion (cut into 5cm sections)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare the Lamb: Rinse the lamb leg under cold water to remove any surface blood or impurities. Pat dry with paper towels. Slice the lamb thinly against the grain for tenderness. In a bowl, combine the sliced lamb with soy sauce, Shaoxing wine, and sugar. Mix well and let marinate for at least 15 minutes. This helps tenderize the meat and infuse it with flavor.

2. Prepare the Scallions and Aromatics: Wash the scallions thoroughly and cut them into 5cm (2-inch) sections, separating the white and green parts. Mince the garlic and ginger finely. Set aside.

3. Heat the Wok: Heat a wok or large skillet over high heat until very hot. Add 1–2 tablespoons of oil and swirl to coat the surface. The oil should shimmer but not smoke.

4. Stir-Fry Aromatics: Add the minced garlic and ginger to the hot oil. Stir-fry quickly for about 10 seconds until fragrant, being careful not to burn them.

5. Cook the Lamb: Add the marinated lamb slices to the wok in a single layer. Let them sear undisturbed for a few seconds to develop color, then stir-fry briskly. Cook just until the lamb changes color and is about 80% done—overcooking will make it tough.

6. Add Scallions: Add the white parts of the scallions first, stir-frying for 10–15 seconds. Then add the green parts and toss everything together. Stir-fry for another 20–30 seconds until the scallions are bright and slightly wilted but still crisp.

7. Season and Finish: Taste and adjust salt if needed. Sprinkle with sesame seeds. Give everything a final toss and remove from heat immediately to prevent overcooking.

8. Serve: Transfer to a serving plate and serve hot. Enjoy with steamed rice.

Key Points:

• Use fresh, high-quality lamb for best flavor and tenderness.
• Slice lamb thinly and against the grain for a tender bite.
• Do not overcook the lamb; it should remain juicy and tender.
• Add scallions at the end to preserve their crisp texture and fresh aroma.
• Serve immediately for optimal taste and texture.

💡 Tips

• Use fresh lamb for best flavor and tenderness.
• Add scallions at the end for crisp texture.
• Stir-fry quickly to keep lamb juicy.
• Serve immediately for optimal taste.