Stir-fried Lamb with Scallions

Name: Stir-fried Lamb with Scallions
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g leg of lamb; A Green onions; 4 Red chili; 5 garlic; Sangen parsley; piece ginger; 1/2 Egg white; 1/2 tablespoon Wet starch; A teaspoon Dry starch; 1.5 teaspoons salt; 1/2 tablespoon Rice wine; A tablespoon Soy sauce; 1/2 teaspoon Sugar; A teaspoon pepper; 1/3 tablespoon Balsamic vinegar; 1/3 teaspoon Chicken Essence

by Old Yang's Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Stir-fried mutton with green onions can nourish the deficiency and regulate the body. The mutton is smooth and tender, not mutton, and has a slight green onion fragrance. It is a small stir-fry for diet therapy and health preservation. Lamb meat is tender, easy to digest, high in protein and low in fat, and has less fat content than pork and beef. It has the effects of invigorating qi to nourish deficiency, warming the middle and warming down, invigorating the kidney and strengthening yang, strengthening muscles and resisting wind and cold. Green onion is a healthy condiment for warming and promoting Yang Qi. The main function of onion is to remove the greasy and thick flavors such as meat, fishy, and mutton, as well as the peculiar smell in dishes, and produce a special fragrance, as well as a strong sterilization effect. People who eat green onions often have fat, but their cholesterol does not increase, and they have a strong physique.
For today’s dish, I chose lamb leg, which is tender but a bit chewy. Paired with thick Beijing onions, the fresh fragrance is definitely the best tool to resist cold weather. "

Stir-fried Lamb with Scallions

1. Raw material map

2. Cut the green onion into horse ears, cut the red pepper into diagonally, slice the ginger and garlic, and cut the coriander into long pieces.

3. Cut the lamb into thin slices, use a teaspoon of salt, half a tablespoon of rice wine, half a tablespoon of light soy sauce, half a tablespoon of sugar, half a teaspoon of pepper, half a teaspoon of egg white, half a tablespoon of wet starch, and marinate for 20 minutes, then add a teaspoon of dried starch and set aside.

4. Put peanut oil in the pan, 50% heat, put the lamb into the smooth fry and turn white immediately.

5. Stir-fry ginger and garlic slices with base oil, add green onions and red peppers and stir-fry evenly.

6. Add lamb, half a teaspoon of salt and half a tablespoon of light soy sauce, 1/3 tablespoon of balsamic vinegar, and half a teaspoon of pepper.

7. Fry until the green onions become soft immediately.

8. Add coriander and stir-fry the sesame oil evenly. Add a little chicken essence to enhance the flavor.

Tips:
1. Many people like to use mutton slices when making scallion-flavored mutton, but the taste of mutton slices is completely different from that of fresh mutton. The texture and taste are different. I think the taste of fresh lamb is better.

2. Fried lamb with scallions can actually be used without red pepper and coriander, but in order to make the finished product more attractive, I put some decorations.