Mongolian Flash-Fried Shredded Lamb with Scallion (Cong-bao Yang-rou)

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

The combination of lamb and scallion is one of those inspired pairs like peanut butter and jelly. It takes no time to make and is a perfect mid-week dinner that everyone will love. The addition of cumin adds a subtle complexity to what is a simple dish. Serve with white rice.
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Course: Brunch, Lunch
Cuisine: Chinese, Northern China, Peking
Prep Time: 5 minutes
Cook Time: 5 minutes
Marinate: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Wok

Ingredients

  • 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
  • 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

Instructions

  • 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.

Notes

  • To save cooking oil to reuse later, drain oil through a coffee filter lined strainer set over a jar. Refrigerate.

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