Lamb Stir-Fry with Cumin and Sichuan Peppercorns
A bold, aromatic Northern Chinese-style stir-fry featuring tender lamb loin seared with toasted cumin seeds and mouth-numbing Sichuan peppercorns for an authentic 'mala' flavor profile.
Ingredients
Ingredients
- 1 lb lamb loin or leg thinly sliced against the grain
- 2 tbsp whole cumin seeds toasted and lightly crushed
- 1 tsp Sichuan peppercorns toasted and finely ground
- 3 tbsp vegetable oil divided
- 1 tbsp soy sauce low sodium preferred
- 1 tbsp cornstarch for velvetting the meat
- 3 cloves garlic thinly sliced
- 1 inch fresh ginger peeled and julienned
- 4 stalks scallions cut into 2-inch pieces
- 1 tsp dried chili flakes adjust to heat preference
- 1 tsp toasted sesame oil for finishing
- 0.5 tsp salt to taste
Notes
Serve with steamed jasmine rice or over hand-pulled noodles. Leftovers can be stored in an airtight container for up to 3 days. For best results, use a very hot pan to achieve the 'wok hei' charred flavor. If you prefer less heat, remove the seeds from the chili flakes.