adapted from recipe tin eats
notes
- 8/14/2024: used lamb shoulder, sliced extra thin
- 8/14/2024: used frozen thai chili
ingredients
- lamb and marinade
- 500g boneless lamb leg meat (or rump), sliced ¼ inch thick
- 1 tbsp light soy sauce
- 1 tbsp Chinese cooking wine (or other cooking alcohol)
- ½ tsp cooking/kosher salt
- 1 ¼ tsp baking soda
- 2 tbsp tapioca starch
- spice mix
- 2 tbsp cumin powder
- ½ tsp white sugar
- ½ tsp ground Sichuan pepper
- or 1 tsp dry-roasted whole Sichuan pepper and freshly-ground
- stir fry
- vegetable oil
- 12 g whole dried Chinese chili (20–30 pieces)
- 1 onion, sliced
- 2 tbsp (2 inch piece) finely minced ginger
- 5 cloves garlic, finely sliced
- garnish
- ½ cup coriander/cilantro , roughly chopped
- 1 tsp toasted sesame seeds
instructions
- marinate lamb for 30 minutes at room temp
- heat oil, temper spice mix, then aromatics
- add lamb in portions, cook on both sides until golden