Spicy Sichuan Lamb with Cumin and Scallions

Ingredients

• lamb leg or shoulder, thinly sliced300g
• Shaoxing wine2 tbsp
• light soy sauce1 tbsp
• cornstarch1 tsp
• vegetable oil3 tbsp
• dried red chili peppers, snipped10
• Sichuan peppercorns1 tsp
• fresh ginger, minced1 tbsp
• garlic cloves, minced4
• ground cumin2 tsp
• ground coriander1 tsp
• dark soy sauce1 tbsp
• red bell pepper, sliced1
• scallions, cut into 5cm pieces6
• fresh cilantro, choppeda handful
• sesame oil1 tsp

Directions

1. 1

   In a bowl, combine the lamb slices with Shaoxing wine, light soy sauce, and cornstarch. Mix well and let marinate for 15 minutes.

2. 2

   Heat a wok over high heat until smoking. Add 2 tablespoons of vegetable oil and swirl to coat. Add the lamb in a single layer and sear without moving for 1 minute, then stir-fry until just cooked through, about 2 minutes. Remove and set aside.

3. 3

   Reduce heat to medium-high. Add the remaining 1 tablespoon oil, then toss in the dried chilies and Sichuan peppercorns. Stir for 30 seconds until fragrant and the chilies darken.

4. 4

   Add the ginger and garlic; stir-fry for 20 seconds. Then add the ground cumin and coriander; stir for another 10 seconds to bloom the spices.

5. 5

   Return the lamb to the wok. Add the dark soy sauce and toss to coat everything evenly. Throw in the red bell pepper and scallions; stir-fry for 1 minute until vegetables are just tender but still crisp.

6. 6

   Drizzle with sesame oil, toss one last time, then transfer to a serving plate. Garnish with fresh cilantro and serve immediately with steamed jasmine rice or warm Chinese flatbread.