How to Make Chinese Spring Onion Lamb Asian Cooking Recipe Cuisine

China Spring Onion Lamb

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

1 tbsp Chinese rice wine

1/4 cup soy sauce

1/2 tsp white pepper

1 1/4 lb lamb loin fillets, thinly sliced across the grain

1 tbsp Chinese black vinegar

1 tsp sesame oil

2 tbsp vegetable oil

1 1/2 lb choy sum, cut into 10 cm lengths

3 cloves garlic, crushed

6 spring onions, cut into 10 cm lengths

Directions:

Combine the rice wine, 1 tbsp of the soy sauce, white pepper and 1/2 tsp salt in a large non-metallic bowl. Add the lamb and toss together well. Cover with plastic wrap, and marinate in the refrigerator for at least 10 minutes.

To make the stir-fry sauce, combine the black vinegar, sesame oil and 1 tbsp of the soy sauce in a small, non-metallic bowl. Set aside until needed.

Heat a wok over high heat, add 2 tsp of the oil and swirl to coat the side of the wok. Add the choy sum, stir-fry briefly, then add 1 clove of the crushed garlic and the remaining soy sauce.

Cook for 3 minutes or until cooked, but still crisp. Take the wok off the heat, then remove the greens from the wok and keep in a warm place.

Wipe the wok clean with paper towels then reheat the wok over high heat. Add 1 tbsp of the oil and swirl it around to coat the side of the wok. Add the lamb in two batches and stir-fry each batch over high heat for 1-2 minutes or until nicely browned. Remove from the wok.


Add a little more oil to the wok, if necessary. Add the spring onion and remaining garlic and stir fry for 1-2 minutes. Pour the stir-fry sauce into the wok and stir for 1 minute or until combined. Return the lamb to the wok and continue to stir fry for another minute or until combined and heated through. Serve immediately with greens. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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