Entree: China – Hunan – 湘辣羊肉 ➤ Xiang la yangrou (Hunan-style stir-fried lamb cooked with dried and fresh chilies and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 15 min

Total 50 min

Ingredients

- 1 lb (454 g) boneless lamb leg, thinly sliced across the grain
- 1 tbsp (8 g) cornstarch
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine
- 1 tsp (5 g) sugar
- 3 tbsp (45 ml) vegetable oil
- 12–15 dried red chilies, broken (about 0.5 oz (15 g))
- 1–2 fresh long green chilies, sliced (about 1 oz (30 g))
- 2 tbsp (30 g) chopped pickled red chilies (duo jiao)
- 3 cloves garlic, minced (about 9 g)
- 1 in (2.5 cm) fresh ginger, minced (about 10 g)
- 4 scallions, cut into 1 in (2.5 cm) pieces (approx. 60 g)
- 2 medium green bell peppers, seeded and sliced (about 10 oz (300 g))
- 1/4 cup (60 ml) chicken stock or water
- 1 tsp (5 ml) sesame oil
- 1/2 tsp (3 g) salt, or to taste
- 1/2 tsp (1 g) ground white pepper (optional)

Instructions

1. Marinate the sliced lamb with cornstarch, light soy sauce, Shaoxing wine, and sugar for 15 minutes.
2. Heat a wok or large skillet over high heat until smoking, add 2 tbsp (30 ml) vegetable oil and swirl to coat. Add the dried red chilies and fry briefly until fragrant (20–30 seconds), then remove and set aside if they brown too quickly.
3. Add the remaining 1 tbsp (15 ml) vegetable oil, then add minced garlic and ginger; stir-fry 10–15 seconds until aromatic.
4. Add the marinated lamb in a single layer and stir-fry over high heat until browned and just cooked through, about 2–4 minutes.
5. Push the lamb to the side, add the pickled chopped chilies and fresh green chilies and stir together for 30 seconds. Add the sliced green bell peppers and stir-fry until just tender, about 1–2 minutes.
6. Pour in the chicken stock, return any reserved dried chilies, and simmer 1–2 minutes to meld flavors. Stir in sesame oil, scallions, salt, and white pepper; cook until sauce slightly thickens and coats the lamb.
7. Adjust seasoning to taste and serve immediately with steamed rice.