STIR-FRIED LAMB WITH SPRING ONIONS Chinese Food

INGREDIENTS :

300g hot-pot lamb, 300g spring onion, 2T oil. SEASONINGS: (1) 1T Shaoxing wine, 2t sesame oil, 1/2T cornstarch, 1/4t salt. (2) 2/3T light soy sauce, 2/3T dark soy sauce, 1T Shaoxing wine, 1/8t Sichuan pepper powder.

PREPARATION :

1. Rinse lamb; Marinate in seasoning (1) for 30 minutes. 2. Rinse spring onion; Separate the white parts and green parts; Cut into sections. 3. Heat a wok with 2T oil over a high heat; Stir-fry the white parts of spring onion over a low heat till fragrant; Add the lamb; Stir-fry over a high heat till the color has changed; Add seasoning (2); Stir-fry over a high heat briefly; Add the green parts of the spring onion; Stir-fry over a high heat till mixed. Ready to serve. COOKING TIPS: 1. Frozen lamb should be transferred from the freezer to the lower shelf of a refrigerator a night before the day you intend to cook them to ensure they thaw slowly. 2. To remove the unpleasant "frozen food" taste of frozen or chilled lamb, it is better to rinse in running water for 20 minutes before cooking.