“Calling all spicy food lovers,” writes Taiwanese-British food writer and TV chef Ching-He Huang in her lamb stir-fry recipe intro. “This moreish dish is perfect made with beef, lamb or even tender goat fillet. For my vegan friends, use smoked tofu slices. The onions provide to counterbalance the spicy hit of the Sichuan peppercorns, and the celery gives a tasty aniseed flavour and delightful crunchy texture.” She suggests serving it with steamed jasmine rice.
Spicy Sichuan Lamb
Ching-He Huang's recipe for a Sichuan-style lamb stir-fry loaded with spicy chilies.
Ingredients
- 1 tbsp rapeseed oil
- 1 green chili deseeded and finely chopped
- 1 medium onion cut into half-moon slices
- 1 large handful long dried chillies
- 250 g lamb fillet cut into 0.5 x 2.5 cm length slices
- pinch Chinese five-spice powder
- 1 tbsp Shaoxing rice wine or dry sherry
- 2 celery sticks sliced on the diagonal into 2.5 cm pieces
- 1 tbsp chilli bean paste
- 1 tbsp Chinkiang black rice vinegar or balsamic vinegar
- 1 tbsp low-sodium light soy sauce
- 1 tsp chili oil
- 1 handful roasted peanuts
- 1 small handful fresh coriander stems and leaves roughly chopped
Instructions
- Place a wok over a high heat until smoking and add the rapeseed oil. Add the green chili, onion and dried chilies and stir-fry for 15 seconds to soften, release their flavours and caramelize at the edges.
- Add the lamb fillet and leave for 3 seconds, then toss to cook for 30 seconds. Add the five-spice powder and Shaoxing rice wine or dry sherry. Toss in the celery pieces and stir-fry on a high heat for 30 seconds, then drizzle a dash of water around the edge of the wok to create steam to help it cook.
- Season with the chili bean paste, vinegar, light soy sauce and chili oil. Add the roasted peanuts and toss all together. Stir in the coriander and serve immediately.
