Cong-bao Yang-rou – The north of China, especially Mongolia, is famous for its mutton dishes. The country’s capital of Beijing known as “the mutton city of China”. This recipe includes a dash of cumin, which is added to the famous grilled and stir-fried lamb cumin dishes of Hunan.
Cong-bao Yang-rou – Mongolian Shredded Lamb with Scallions
- 1 lb Boneless lamb, shoulder or leg
- 1 cup Peanut oil
- 2 tbsp Shaoxing rice vinegar
- 2 oz Cornstarch, divided
- 1 tsp Kosher salt, divided
- 1½ tsp Ground cumin
- 1 tsp Pepper: black, sichuan, or cayenne
- ½ tsp White pepper
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 1 Egg white
- 8 oz Scallions, tips removed and cut into 2-inch lengths
- 2 cloves Garlic, sliced thin
- 1 tsp Toasted sesame oil
- Prep – Slice lamb against the grain into 2 x ¼-inch slices. Stack slices and cut into ¼-inch shreds. In a bowl, mix lamb shreds with cornflour, cumin, pepper, ½ tsp salt, rice wine, and egg white. Toss and marinate on the counter for at least 15 minutes.Make cooking sauce by combining soy sauce, white pepper, ½ tsp salt, and sugar in a small bowl. In a small bowl, mix 1 tsp cornflour with 2 tbsp of water to make a slurry.
- Cook – Heat 1 cup peanut oil in a wok over high heat until smoking. Add lamb and stir-fry, separating shreds, for about 2 minutes. Transfer with a slotted spoon to a paper towel lined plate to drain. Pour out all but 1 tbsp of oil. When wok is hot again, add scallion and garlic and stir-fry for 30 seconds. Add the reserved cooking sauce and bring to boil. Add the slurry and mix a little until sauce thickens, about 1 minute. Put lamb back into the wok and stir-fry until reheated. Remove to a serving dish and drizzle sesame oil over. Serve with white rice.
- To save cooking oil to reuse later, drain oil through a coffee filter lined strainer set over a jar. Refrigerate.