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

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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.

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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.

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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.

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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.

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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.

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 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.

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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.

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 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