Chinese Spicy Lamb Stir-Fry
1 pound boneless lamb
2 tablespoons corn starch
¾ teaspoon kosher salt
4 to 8 red chiles ( use red bell pepper if you prefer non spicy verison)
1 bunch (about 8) scallions, trimmed
1 small piece ginger, sliced.
2 tablespoons peanut oil
3 large garlic cloves, finely chopped
1 ½ tablespoons soy sauce
1 ½ tablespoons Chinese cooking sherry (Shaoxing rice wine) or dry sherry
2 cups fresh cilantro, leaves and stems
Step 1: Slice meat across the grain into 1/2-inch-thick strips. Mix with corn starch. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
Step 2: Heat a very large skillet or wok over high heat. Add lamb to skillet. Cook, tossing quickly, until meat begins to brown. Take lamb out and set aside.
Step 3: Use the same skillet. Add ginger and garlic. Stir fry for 30 second. Add in green onion and red chilie. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, Add lamb back in. Add soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes.
Step 4: Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.