Hunan Style Sliced Leg of Lamb (Chinese Stir-fry)
Hunan Sliced Leg of Lamb
Hunan Style Sliced Leg of Lamb
Throughout most of China, pork, chicken and duck are the preferred meats. Beef consumption is somewhat limited because most of it comes from working animals and it is not as good or as plentiful as in America.
Lamb is often restricted to the small Muslim population or to royalty and the wealthy that can afford it. This recipe is one of the few lamb recipes that you will find in Chinese cookbooks.
This recipe calls for thin slices of leg of lamb. You should be able to obtain lamb at any good butcher. If you can find a Greek or Arabic butcher, it will be readily available and less expensive because they use a lot of lamb. Otherwise, many supermarkets sell frozen, boneless leg of lamb roasts but you will still have to slice it very thin while it is still semi-frozen.
This typical Hunan recipe uses ginger, garlic, scallions and dried chili peppers stir-fried with a sauce containing ground bean sauce, soy sauce, chili oil and sesame seed oil. Although it is not part of the traditional recipe, I like to add a little red bell pepper to give it some crunch and color. Feel free to leave it out.
1 Lb. of Leg of Lamb cut into thin bite-sized slices
1 Tablespoon Black Soy Sauce
1 Tablespoon Cornstarch
1 Teaspoon Sesame Seed Oil
¼ Teaspoon Sugar
1 Cup of Oil
Mix in a bowl except for the oil and let stand while you prepare the other ingredients.
1 Teaspoon Minced Ginger Root
1 Teaspoon Minced Garlic
1 Bunch of Scallions cut into 1-1/2-inch pieces including the green part
2 Dried Chili Peppers coarsely chopped
½ Cup of Red Bell Pepper cut into half-inch squares (optional).
1 Tablespoons Black Soy Sauce
1 Tablespoon Ground Bean Sauce
2 Tablespoons Dry White Wine
2 Teaspoons Chili Oil (See my hub on Sichuan Eggplant in Chili Garlic Sauce for the recipe)
½ Teaspoon Sugar
- Heat the oil in a wow or frying pan that is large enough that it will be less than half full once the lamb slices are added. That will keep the hot oil from boiling over and starting a fire, but just in case keep the cover handy.
- Add the lamb mixture half at a time and cook about 60 seconds until they are done. Remove them with a strainer or slotted spoon and repeat with the second half.
- Remove all but three tablespoons of oil and lightly brown the bell pepper, ginger root, garlic, chili peppers and scallions
- Then stir in the sauce mixture and continue cooking until it begins to bubble.
- Finally, add the lamb slices back to the pan, mix well and serve with rice.
Stir-fried Sliced Lamb
Lamb and Snow Pea Stir-fry
How to Make Steamed Rice
Changsha - the capital of Hunan Provence
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