Eating something substantial to store energy for the winter is essential in the heavy snow.
Lamb, known for its ability to nourish and warm the body, is a common choice across China to combat the cold.
In Guangdong, the onset of winter is marked by bamboo cane, water chestnut lamb soup, or a lamb hotpot over a charcoal stove. In the North, we prefer lamb spine hotpot, grilled lamb, and the dish I’m sharing today: Stir-Fried Mutton with Green Onions.
Originally a classic Shandong dish, Stir-Fried Mutton with Green Onions has become a staple across Northern China, including Inner Mongolia, Northeast, and North China. It’s considered an old Beijing dish in Beijing, while in Inner Mongolia, it’s seen as a local specialty. Half of the stored green onions in Northern homes are probably reserved for this dish.
The key to this dish lies in the word “explosive” – it requires high heat. The aroma is irresistible when the lamb hits the smoking hot wok and is quickly joined by green onion segments.
At this point, the spicy and sweet green onions perfectly neutralize the lamb’s slight gamey taste. The high heat and quick stir-frying make the lamb soft, tender, and juicy.
The flavor profile of this dish leans towards salty, fresh, sour, and fragrant. Adding vinegar at the right time is crucial. You should use rice vinegar instead of aged vinegar for its milder, sweeter taste.
The vinegar is added twice for a more layered flavor. The first addition during the stir-frying process, known as “loud vinegar,” helps to tenderize the meat and reduce any gaminess. The second addition, known as “bright vinegar,” enhances the dish’s aroma just before taking the dish off the stove.
For the lamb, choose cuts like the loin or leg with a bit of fat for a succulent taste. Thinly slice the meat for quick and tender cooking.
Stir-fried Mutton with Green Onions – 葱爆羊肉 –
Ingredients:
- 350g lamb leg meat,
- 250g green onions,
- 10g ginger,
- 7 garlic cloves,
- 2 tablespoons light soy sauce,
- 1 teaspoon dark soy sauce,
- 2 teaspoons salt,
- 1/2 teaspoon sugar,
- 1/2 teaspoon pepper powder,
- 2 tablespoons Beijing rice vinegar or fragrant vinegar,
- 1 tablespoon yellow wine or cooking wine,
- Suitable amount of cooking oil.
*1 table spoon＝15ml *1 tea spoon＝5ml *For 2 servings
Instructions:
1. Trim the lamb of excess fat and tendons, then slice thinly against the grain.
2. Cut the green onions into pieces; half of the ginger minced and half shredded; 1/3 of the garlic minced, the rest sliced. Thinly slicing the green onions diagonally helps maintain their texture.
3. Marinate the lamb with ginger, garlic, pepper, salt, light and dark soy sauce, and yellow wine, and finally, mix in some cooking oil to lock in the juices.
4. Prepare a seasoning mix with salt, sugar, pepper, light soy sauce, Beijing rice vinegar, and half of the garlic slices.
5. Heat a wok, add oil, and stir-fry the marinated lamb on high heat for about 1 minute until it’s about 70-80% cooked. Remove and set aside.
6. Heat the wok again with oil, stir-fry the ginger and garlic until fragrant, add the green onions, and quickly stir-fry.
7. Add the lamb and seasoning mix, stir-fry for 1 minute, then finish with a splash of vinegar around the edge of the wok before removing from heat.
This dish is incredibly fragrant!
Who’s the first to lean in, eagerly awaiting a taste? Come on, let me reward you with a bite!
Although Stir-Fried Lamb with Green Onions is a Northern dish, it’s also beloved in the South for its wok hei (breath of the wok). The green onions are crisp, the lamb is tender yet chewy, and they create a harmonious blend of flavors. It’s the perfect balance!
Once you taste it, the sweet and sour vinegar aroma slowly tantalizes your taste buds, making it hard to stop eating. Suddenly, your appetite is awakened, and your rice bowl is empty before you know it.
Growing up in Beijing, every snowy day meant putting on thick cotton boots to step into the snow, leaving a trail of crunching footprints. It’s been years since I’ve done this, but thankfully, a dish like Stir-Fried Mutton with Green Onions brings joy to both the North and the South.
Cooking Tips:
- Quality of Lamb: Choose lamb with a little fat for better flavor and tenderness. Lean cuts can become tough when stir-fried.
- Heat Control: High heat is crucial for this dish to ensure the lamb is cooked quickly and tender.
- Vinegar Usage: The two-stage addition of vinegar is key. The first addition helps tenderize and flavor the meat, while the second enhances the aroma just before serving.
- Green Onion Preparation: Cut the green onions diagonally for better texture and to prevent them from becoming too soft during cooking.
- Serving Suggestion: Serve this dish immediately while it’s hot to enjoy its flavor and aroma. It pairs wonderfully with a simple bowl of white rice, making for a comforting and satisfying meal.
