Lamb Hunan Style

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I am not a fan for lamb but some of my family members love lamb and at time especially during the holiday I will cook this dish for them to enjoy. It is one of my favorite dish to cook as it is one of the easiest Hunan meat dish to stir-fry. If you are a lover for lamb in the Asian Cuisine and the spiciness, you will love this dish.

 

 

Ingredients:

1½ pounds lean lamb thinly sliced

4-8 whole dried chilies, cleaned and stem removed

2¼ teaspoons cornflour

1 large green bell pepper, seeded and cut into bite sizes

1 large yellow onion, peeled and cut into large slices

8 cloves garlic, peeled and minced

1 thumb-size fresh ginger, peeled and minced

2 stalks green onion, cleaned and sliced

3 sprigs fresh cilantro, cleaned and sliced

2-3 tablespoons canola/vegetable/corn oil

 

Seasoning:

1½ tablespoons chili bean sauce

1½ tablespoons light soy sauce

3 tablespoons dark soy sauce

2¼ tablespoons hoisin sauce/oyster sauce

1½ teaspoons raw sugar

2 tablespoons cooking white wine and Shaoxing rice wine

1½ tablespoons sesame oil

 

Method:

In a mixing bowl with lamb slices, cornflour, sesame oil, light and dark soy sauce, stir to blend until well mixed. Set aside to marinade for 30 minutes.

Heat a wok or a heavy skillet with canola/vegetable/corn oil over medium-high heat and heat till the wok/skillet smoky hot. Add dried chilies without burning them and immediately add the chopped ginger, garlic and sauté until lightly aromatic. Add the marinated lamb with minimal juice and stir-fry for about 2-3 minutes until the meat shrink. Add the green bell pepper and yellow onion slices and blend with lamb and stir-fry for another 1-2 minutes. Stir in the Hoisin sauce/Oyster sauce, raw sugar and chili bean sauce. Toss in the chopped onions and green onion and stir-fry for a few until well combined. Transfer to a serving platter and serve it with steamed white/brown rice.

 

This entry was posted in Chindian Recipes, Chinese New Year Recipe, Chinese Recipes, Pork and Beef. Bookmark the permalink.

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