Entree: China – Gansu – 天水炒羊肉 ➤ Tiānshuǐ chǎo yángròu (Quick wok-fried slices of lamb with cumin, dried chilies, and aromatics in the Tianshui style)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 1 lb (454 g) lamb leg or shoulder, thinly sliced across the grain
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (3 g) cornstarch
- 1/2 tsp (3 g) salt, divided
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) cumin seeds
- 1 tsp (2 g) ground cumin
- 6 dried red chilies, broken in half (or 1 tbsp / 8 g dried chili flakes)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 green bell pepper, seeded and thinly sliced
- 3 scallions, cut into 2-inch (5 cm) lengths
- 1 tbsp (15 ml) light soy sauce (additional)
- 1/2 tsp (2.5 ml) dark soy sauce (for color, optional)
- 1 tsp (5 ml) black vinegar or rice vinegar
- 1 tsp (5 ml) sesame oil
- 1/4 cup (15 g) fresh cilantro leaves for garnish (optional)

Instructions

1. Toss the thinly sliced lamb with 1 tbsp (15 ml) light soy sauce, 1 tbsp (15 ml) Shaoxing wine, 1 tsp (3 g) cornstarch, and 1/4 tsp (1.5 g) salt. Let marinate 15–20 minutes while prepping other ingredients.
2. Heat a wok or large heavy skillet over high heat until very hot. Add vegetable oil and swirl to coat. Add cumin seeds and dried chilies and stir-fry briefly until aromatic, about 20–30 seconds.
3. Add minced garlic and ginger and stir 10–15 seconds until fragrant. Add the marinated lamb in a single layer and sear without stirring for 30–45 seconds, then stir-fry until the lamb is mostly cooked, about 2–3 minutes.
4. Add ground cumin, sliced green bell pepper, and scallions; continue to stir-fry 1–2 minutes until peppers are tender-crisp.
5. Stir in the additional 1 tbsp (15 ml) light soy sauce, dark soy sauce if using, remaining 1/4 tsp (1.5 g) salt, and 1 tsp (5 ml) vinegar. Toss to combine and finish with 1 tsp (5 ml) sesame oil.
6. Transfer to a serving plate, garnish with cilantro if desired, and serve hot with steamed rice.