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Sichuan lamb
Serves 2 Starters and mains
Ingredients
- 1tbsp rapeseed oil
- 1 green chilli, deseeded and finely chopped
- 1 medium onion, cut into half-moon slices
- large handful long dried chillies
- 250g lamb fillet, cut into 0.5cm x 2.5cm slices (you can use beef, goat or smoked tofu slices)
- pinch Chinese five-spice powder
- 1tbsp Shaohsing rice wine or dry sherry
- 2 celery sticks, sliced on the diagonal into 2.5cm pieces
- 1tbsp chilli bean paste
- 1tbsp Chinkiang black rice vinegar or balsamic vinegar
- 1tbsp light soy sauce
- 1tsp chilli oil
- handful roasted peanuts
- small handful coriander stems and leaves, roughly chopped
Method
Place a wok over a high heat until smoking and add the rapeseed oil. Add the green chilli, onion and dried chillies and stir-fry for 15 seconds to soften, release their flavours and caramelise at the edges.
Add the lamb and leave for 3 seconds, then toss to cook for 30 seconds. Add the five-spice powder and Shaohsing rice wine. Toss in the celery and stir-fry over a high heat for 30 seconds, then drizzle a dash of water around the edge of the wok to create steam and help them cook.
Season with chilli bean paste, vinegar, soy sauce and chilli oil. Add peanuts and toss together. Stir in the coriander and serve.
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