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Epicurious
House & Garden

Chinese Scallion Lamb

By Dorothy Lee

3.8

(1)

Recipe information

  • Yield

    Serve immediately to 4

Ingredients

1 pound lean lamb
3 tablespoons soy sauce
2 bunches large scallions
3 tablespoons lard or cooking oil

Preparation

  1. Slice lean lamb thinly across the grain, discarding all gristle. Toss with soy sauce and allow to stand 10 minutes. Cut scallions diagonally into 1/4" sections. Heat lard or oil until very hot. Add lamb and ch'ao a minute. Add scallion and stir until wilted. Do not overcook. This dish should not have much free sauce. If it does, the heat was not high enough.

TagsLambMeatScallionOnionRoot VegetableVegetableMainDinnerDairy FreeNut Free5 Ingredients or FewerSauteHouse & Garden
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