Chinese Stir Fried Lamb with Chilli
Spice up your dinner routine with this irresistible Chinese Stir-Fried Lamb with Chilli, a quick and flavorful meal bursting with bold, aromatic ingredients. Tender slices of lamb are marinated in soy sauce, Shaoxing wine, and a touch of cornstarch for velvety texture, then stir-fried to perfection with fragrant garlic, ginger, and fiery dried red chilies. A hint of Sichuan peppercorn adds a signature numbing heat, while scallions and a splash of dark soy sauce bring depth and a glossy finish. Ready in just 30 minutes, this sizzling wok classic pairs beautifully with steamed rice or noodles, making it ideal for weeknight dinners or an impressive addition to your Chinese-inspired feasts.
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Recipe Information
Ingredients
- 400 grams Lamb leg or shoulder (thinly sliced)
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon Cornstarch
- 10 pieces Dried red chilies (cut into 2cm pieces)
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (finely minced)
- 3 pieces Scallions (cut into 2-inch pieces)
- 1 teaspoon Ground Sichuan peppercorns (optional)
- 1 tablespoon Dark soy sauce
- 1 teaspoon Sugar
- 3 tablespoons Vegetable oil
- 0.5 teaspoon Salt (to taste)
Instructions
In a bowl, combine the lamb slices with 2 tablespoons soy sauce, 1 tablespoon Shaoxing wine, 1 teaspoon cornstarch, and 0.5 teaspoon salt. Mix well and marinate for at least 15 minutes.
Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil and swirl to coat the surface.
Add the marinated lamb to the wok in a single layer. Stir-fry for 2-3 minutes until the lamb is browned but not fully cooked through. Remove the lamb from the wok and set aside.
Reduce the heat to medium and add 1 tablespoon of vegetable oil to the wok. Toss in the dried red chilies, minced garlic, and ginger. Stir-fry for 30 seconds until fragrant but take care not to burn the garlic.
Return the lamb to the wok, along with the scallions, 1 teaspoon sugar, 1 tablespoon dark soy sauce, and ground Sichuan peppercorns (if using). Stir-fry for another 2-3 minutes until the lamb is cooked through and everything is well combined.
Taste and adjust seasoning with additional salt, if necessary.
Serve the stir-fried lamb hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 388 mg | 129% | |
| Sodium | 3638 mg | 158% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.5 g | ||
| Protein | 94.6 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
