🍲 How to Make Xiaochao Yangrou (Stir-Fried Lamb)

🧆 Ingredients

• 300g lamb leg (sliced thin)
• 1 green bell pepper (sliced)
• 1 red chili (sliced)
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 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 bone fragments or impurities. Pat dry with paper towels. Slice the lamb thinly against the grain for tenderness. In a bowl, combine the lamb slices with soy sauce, Shaoxing wine, and sugar. Mix well and let marinate for at least 15 minutes. This helps to tenderize the meat and infuse it with flavor.

2. Prepare the Vegetables: Wash the green bell pepper and red chili thoroughly. Remove seeds from the bell pepper and chili for a milder taste, or keep some seeds for extra heat. Slice both into thin strips. Peel and mince the garlic and ginger. Chop the green onions, separating the white and green parts.

3. Stir-Fry the Vegetables: Heat 1-2 tablespoons of oil in a wok or large skillet over high heat until shimmering. Add the sliced bell pepper and red chili. Stir-fry quickly for about 1 minute until they become fragrant and slightly softened but still crisp. Remove and set aside to prevent overcooking.

4. Cook the Lamb: In the same wok, add a bit more oil if needed. Add the minced garlic and ginger, stir-frying for a few seconds until aromatic. Add the marinated lamb slices, spreading them out in a single layer. Let them sear briefly before stir-frying. Cook for 1-2 minutes, stirring constantly, until the lamb turns just opaque and is still juicy. Avoid overcooking to keep the lamb tender.

5. Combine and Finish: Return the stir-fried vegetables to the wok. Add the chopped green onion whites. Toss everything together over high heat for another 30 seconds to blend the flavors. Taste and adjust salt if needed. Sprinkle with sesame seeds and the green parts of the green onion. Serve immediately while hot.

Key Points:

• Use fresh lamb for the best texture and flavor.
• Slice all ingredients uniformly for even cooking.
• Stir-fry over high heat and work quickly to preserve the juiciness of the lamb and the crispness of the vegetables.
• The lamb is done when it turns opaque and is still slightly pink inside; overcooking will make it tough.
• Serve immediately for optimal taste and texture.

💡 Tips

• Use fresh lamb for best texture.
• Stir-fry quickly to keep lamb juicy and tender.
• Adjust chili for preferred spice level.
• Serve immediately for optimal flavor.