Skip to main content

stir-fried lamb with green onions

 Chinese Scallion Lamb Stir-Fry 

Scallion Lamb Stir-Fry, or Cōng Bào Yáng Ròu, is a traditional Northern Chinese dish known for its bold aroma and quick cooking method. Thinly sliced lamb is stir-fried with fragrant scallions and seasonings, resulting in a savory, slightly sweet, and aromatic dish that's perfect with rice.


 Ingredients (2–3 servings)

Main:

  • 300g (10 oz) lamb (leg or shoulder), thinly sliced against the grain

  • 3–4 stalks of scallions, cut into 2-inch (5 cm) sections

  • 2 tablespoons vegetable oil

For the marinade:

  • 1 tablespoon light soy sauce

  • 1 teaspoon Shaoxing wine (Chinese cooking wine)

  • 1/2 teaspoon cornstarch

  • 1/4 teaspoon ground white pepper

  • 1/2 teaspoon sesame oil

For the sauce:

  • 1 tablespoon oyster sauce

  • 1 tablespoon light soy sauce

  • 1/2 teaspoon dark soy sauce (for color)

  • 1/2 teaspoon sugar

  • Optional: a splash of water or chicken stock to thin out the sauce

1. Slice and Marinate the Lamb

  • Thinly slice the lamb against the grain to ensure tenderness.

  • In a bowl, combine the lamb slices with soy sauce, cooking wine, cornstarch, sesame oil, and white pepper.

  • Mix well and let marinate for 15–20 minutes while preparing other ingredients.

💡 Tip: Partially freeze the lamb for 30 minutes before slicing to make thin cutting easier.

2. Prepare the Sauce and Aromatics

  • Mix all sauce ingredients in a small bowl and set aside.

  • Wash and cut scallions into sections — separate the white and green parts if desired for layered flavor.

3. Stir-Fry the Lamb

  • Heat 1 tablespoon of oil in a wok or large skillet over high heat.

  • Add the marinated lamb and stir-fry for 1–2 minutes until browned and nearly cooked through.

  • Remove the lamb from the pan and set aside.

4. Stir-Fry the Scallions

  • In the same wok, add another tablespoon of oil if needed.

  • Add scallion whites first, stir-fry until fragrant (about 30 seconds).

  • Then add scallion greens and stir quickly.

5. Combine and Finish

  • Return the lamb to the wok.

  • Pour in the sauce mixture and toss everything together for 30–60 seconds, until the sauce slightly thickens and coats the lamb and scallions evenly.

  • Turn off the heat and serve immediately.

 Serving Suggestions

  • Serve hot with freshly steamed jasmine rice or as part of a multi-dish Chinese meal.

  • Great for weeknight dinners when you're craving something fast, hearty, and flavorful.

Tips for Success

  • Don't overcook the lamb — high heat and quick stir-fry are key.

  • Use fresh, young scallions for best aroma and tenderness.

  • For a spicy version, add dried chili peppers or a dash of chili oil while stir-frying.

 Why You'll Love It

  • Rich, meaty flavor with a burst of scallion aroma

  • Quick and easy — done in under 30 minutes

  • A true taste of Northern Chinese home cooking

Labels:

Comments

Post a Comment

Popular posts from this blog

“China’s No.1 Hearty Dish: Hong Shao Rou (Braised Pork Belly)”

In China, one of the most common and beloved dishes on the family dining table is braised pork belly (hong shao rou). However, the preparation of this dish varies between the northern and southern regions of China. Today, we’re sharing the Southern-style method of making braised pork belly. Here’s what it looks like when it’s done: 🍲 Ingredients: Pork belly (three parts lean to three parts fat, preferably with skin) Light soy sauce – to taste Dark soy sauce – to taste Yellow or aged rock sugar – a small handful Huangjiu (Chinese cooking wine) – to taste Salt – to taste Chicken bouillon powder – to taste (optional) Beer – one can Spring onion segments, star anise (1 piece) – to taste Ginger slices, bay leaves (3–4 leaves) – to taste 👨‍🍳 Instructions: Blanch the pork: Cut pork belly into evenly sized small cubes. Blanch in boiling water for 10 minutes to remove impurities and some excess fat. Drain and set aside. Render and caramelize: ...
Post a Comment
Read more

Delicious Garlic Fried Spare Ribs

  Chinese Deep Fried Series  Garlic Fried Spare Ribs is a home-style dish made from pork spare ribs, marinated in garlic and deep-fried twice, featuring a crispy exterior and tender interior, with a strong garlic flavour. Time: about 20-25 minutes  Difficulty: zero cookery Ingredients ： Marinated Spare Ribs  Spare Ribs      400g  Soy Sauce      10g  Wine              10g  Pepper Salt    10g  Black Pepper  1g  Salt                 1g  Garlic Batter  Plain Flour (Medium Gluten)    50g  Eggs                      2  Garlic                    30g  Salt                       1g  Fresh Water          ...
Post a Comment
Read more

chili pepper with tiger skin

 Everyone thinks meat is delicious. But eating meat every day makes anyone feel tired. This time we need to change the taste, eat some vegetarian dishes. Today we bring this dish: tiger skin sharp pepper. Ingredients to be prepared: Peppers, 5 Soya sauce, moderate Salt, according to their own taste moderate add Sugar, 2g Vinegar, 2 spoons Minced garlic, moderate Cooking oil, a little. Practice: 1: Wash the sharp peppers and cut off the root. Use a small knife to scoop out the seeds and tendons from the inside of the sharp peppers. 2: Cut the sharp pepper in half. Dry the water. 3: Put a moderate amount of oil in a pan over medium-low heat, place the peppers in the pan, and press and turn them over with a spatula from time to time.      Make both sides of the sharp pepper evenly heated, fry the tiger skin. Then set aside. 4: Mix the bowl of sauce. Add 1 tbsp of soy sauce, 2g of salt, 1 tbsp of sugar and 2 tbsp of vinegar to the bowl. 5: Heat the oil in a hot pan, add ...
Post a Comment
Read more