🍽️ How to Make Jianjiao Feiyang (Spicy Lamb with Green Chilies)

🧆 Ingredients

• 300g lamb leg (thinly sliced)
• 100g green chilies (sliced)
• 1 tablespoon doubanjiang (chili bean paste)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• Salt to taste
• Green onions (for garnish)

🍳 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 maximum tenderness. Place the slices in a bowl and marinate with soy sauce, Shaoxing wine, and a pinch of salt. Mix well and let sit for at least 10 minutes to allow the flavors to penetrate.

2. Prepare the Green Chilies: Wash the green chilies thoroughly. Remove the stems and slice them diagonally into thin strips. If you prefer less heat, remove some or all of the seeds. Set aside.

3. Stir-Fry Chilies: Heat the vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the sliced green chilies and stir-fry for 1-2 minutes until they become fragrant and slightly blistered. Remove the chilies from the pan and set aside. This step helps to release the chilies' aroma and mellow their raw heat.

4. Cook Aromatics: In the same pan, add a bit more oil if needed. Add the minced garlic, ginger, and doubanjiang (chili bean paste). Stir-fry over medium heat for about 30 seconds until the mixture is aromatic and the oil turns red. Be careful not to burn the aromatics.

5. Stir-Fry Lamb: Increase the heat to high. Add the marinated lamb slices to the pan, spreading them out so they sear quickly. Stir-fry briskly for 1-2 minutes until the lamb changes color and is just cooked through. Avoid overcooking to keep the lamb juicy and tender.

6. Combine: Return the stir-fried chilies to the pan. Add the sugar and toss everything together for another 30 seconds, ensuring the lamb and chilies are evenly coated with the sauce. Taste and adjust salt if needed.

7. Finish and Serve: Transfer the dish to a serving plate. Garnish with chopped green onions. Serve immediately while hot for the best flavor and texture.

Key Points:

• Always slice the lamb against the grain for tenderness.
• Do not overcook the lamb; it should remain juicy and tender.
• Adjust the amount of green chilies to your preferred spice level.
• Use fresh, high-quality lamb for the best results.
• Serve the dish immediately to enjoy its full aroma and texture.

💡 Tips

• Slice lamb against the grain for tenderness.
• Adjust chili quantity for preferred spice level.
• Stir-fry lamb briefly to keep it juicy.
• Serve immediately for best flavor.