Lamb with Vegetables Chinese Style on Jasmine Rice
Main Dishes • Chinese
Description
Lamb with Vegetables Chinese Style on Jasmine Rice
Ingredients
- Lamb 15 oz
- Orange Bell Peppers 5 oz
- Bamboo shoots 0 oz
- Onion 0 oz
- Scallions 0 oz
- Cilantro 0 oz
- Oyster Mushrooms 0 fl oz
- Soy Sauce 0 fl oz
- White Pepper (whole) 0 oz
- Corn Starch 0 oz
- Sesame Oil 0 fl oz
- Chicken Broth 5 fl oz
- Mild Chili Spice 1 piece
- Garlic 1 clove
- Sugar 0 oz
- Jasmine Rice 5 oz
- Safflower Oil 10 fl oz
- Chinese Black Rice Vinegar 0 oz
Step-by-Step Guide
Step 1
Rinse the rice with cold water in a ratio of 1:1.5, bring to a boil, cover, and cook on medium heat until all the water evaporates for 6–7 minutes; dissolve a small packet of cornstarch in 30 ml of water, roughly chop the cilantro, and cut the green onion into feathers.
Step 2
Slice the lamb into thin strips, peel and chop the onion and bell pepper into large pieces, cut the bamboo shoots into large slices, crush, peel, and finely chop the garlic.
Step 3
Mix the lamb with 2/3 of the sesame oil, half of the soy sauce, add ground white pepper, sprinkle in the large packet of cornstarch, and mix well.
Step 4
In a deep skillet, heat 300 ml of sunflower oil; drop a piece of pepper into the oil — if it starts to sizzle, the oil is at the right temperature; sauté the onion, bamboo, chili pepper, and bell pepper for 30 seconds until half-cooked; set the vegetables aside.
Step 5
In the same skillet, stir-fry the lamb in batches for 10–15 seconds, then set the meat aside; drain the oil, leaving about 3–4 tablespoons in the pan.
Step 6
Add the remaining soy sauce, oyster sauce, black rice vinegar, sugar, and chicken broth to the skillet, bring to a boil, add the vegetables and meat, and simmer on high heat while stirring for 40 seconds; add the garlic, pour in the dissolved cornstarch, drizzle with sesame oil, mix, and remove from heat.
Step 7
Plate the lamb, sprinkle with cilantro and green onion, and serve with rice.
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