This is another fast, simple, and savory dish. It’s similar to the Uighur cumin lamb I posted a while back, but not as heavy on the cumin and with a lighter taste that comes from the green onions and the cilantro garnish. The dried chile peppers impart a wonderful heat to the dish, and of course, a wonderful color, but they aren’t meant to be eaten.
For the marinade:
- 1 Tbsp dark soy sauce
- 1 Tbsp light soy sayce
- 1 tsp Shaoxing rice wine
- 1 tsp potato flour
For the lamb:
- 2 Tbsp peanut oil
- 1 lb lamb shoulder, sliced into bite-sized pieces
- 4 cloves garlic, minced
- 10-15 dried red chiles, cut into pieces, seeds discarded
- 5 green onions, white parts only, sliced diagonally
- roughly chopped cilantro (for garnish)
For the sauce:
- 2 Tbsp dark soy sauce
- 1-2 tsp ground cumin
- 2 tsp sesame oil
- Combine the lamb with the marinade ingredients, stir well, and let sit for about a half hour.
- Heat the peanut oil in your wok until it just begins to smoke, then add the lamb. Let it sit undisturbed for about 1 minute, until it begins to turn opaque and brown on one side. Then stir fry for another minute or two until cooked.
- Add the garlic and sir-fry for 30 seconds. Then add the chiles and stir-fry for another 30 seconds. Next, add the onions and stir-fry for another 30 seconds.
- Add the sauce ingredients and stir until everything is heated through. Turn onto a serving plate and garnish with the cilantro. Serve with rice.
Variations: Substitute beef or pork for the lamb. Alternatively, instead of just adding cumin, add up to 1 Tbsp of Xinjiang dry spices.