Using the Kinpari knife to make uniform-sized carrot matchsticks.
The Negi cutter makes quick work of shredding scallions.
Making sure all of the ingredients are ready.
The sliced lamb marinates while you prep the other ingredients.
- 12 oz lean boneless leg of lamb, cut into 1/4-inch-thick, bite sized slices
- 1 tbsp minced garlic
- 2 tbsp Shaoxing rice wine, separated
- 1 tsp dark soy sauce
- 3/4 tsp roasted and ground Sichuan peppercorns
- 1/2 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp sugar
- 1 tsp sesame oil
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp peanut or vegetable oil
- 1 bunch scallions, finely shredded
Carrots weren’t originally part of this recipe, but we added for health and color.
The marinated lamb is spread in a single layer in the wok to sear for a minute.
As a final step, the hoisin mixture is added and quickly stir-fried for a minute or less.
- In a medium bowl combine the lamb, garlic, 1 tbsp of Shaoxing rice wine, dark soy, ground Sichuan peppercorns, cornstarch, salt and sugar. Stir to combine. Stir in the sesame oil.
- In a small bowl combine the hoisin sauce, rice vinegar, soy sauce, and the remaining tbsp Shaoxing rice wine.
- Heat a 14-inch wok or 12-inch skillet over high head until a bead of water vaporizes within 1-2 seconds of contact.
- If adding carrots, stir-fry them first for a few minutes, then move to a bowl before following the next steps.
- Swirl in peanut oil, carefully add lamb, and spread evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the lamb begin to sear on one side. Using a metal spatula, stir-fry 1 minute, or until the lamb begins to brown on all sides, but is not cooked through.
- Add the scallions and stir-fry about 10 seconds or until just combined. Swirl the hoisin sauce mixture into the wok and stir-fry 30 seconds to 1 minute, or until the lamb is just cooked through.
- Serve with rice.