Go Back
A white plate with lamb stir-fry on a light pink surface

Spicy Sichuan Lamb

Ching-He Huang's recipe for a Sichuan-style lamb stir-fry loaded with spicy chilies.
Print Recipe Pin Recipe

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.

Nutrition

Calories: 389kcal