Beijing-Style Scallion Lamb Stir Fry

京葱爆羊肉

Beijing-Style Scallion Lamb Stir Fry — a Northern Chinese Snack Chinese recipe, ready in about 25 minutes. Step-by-step instructions with photos.

Ingredients

• boneless lamb leg, thinly sliced against the grain
• large scallions (‘jing cong’), cut into 5-cm batons
• Shaoxing wine
• white pepper, freshly ground
• neutral oil (e.g., peanut or canola)

Instructions

1. Toss lamb slices with Shaoxing wine and white pepper. Marinate 10 minutes at room temperature.
2. Heat wok over high heat until very hot. Add oil and swirl. Add lamb in single layer; sear 45 seconds without stirring until lightly browned.
3. Flip lamb and cook 30 seconds more. Transfer to a plate — do not wash wok.
4. Reheat same wok over high heat. Add scallions; stir-fry 60 seconds until edges turn translucent and fragrance blooms.
5. Return lamb to wok. Toss continuously for 20 seconds until fully heated and evenly mixed. Serve immediately.