Scallion Lamb Stir-Fry (Congbao Yangrou in Chinese)
Scallion Lamb Stir-Fry is a classic Northern Chinese home-style dish, celebrated for its intense scallion aroma and tender, juicy lamb. The key to its success lies in quick stir-frying over high heat—thinly sliced lamb is seared to lock in moisture, then tossed with crisp-tender scallions and savory seasonings. It balances the richness of lamb with the fresh pungency of scallions, making it a quick, flavorful meal perfect for weeknights. Serve it with steamed rice or noodles for a satisfying feast.
Ingredients
Equipment
Method
- Marinate the lamb: In a small mixing bowl, add lamb strips, Shaoxing rice wine, light soy sauce, cornstarch, and white pepper. Mix well with your hands to ensure each strip is coated. Drizzle with sesame oil and toss again. Let marinate for 10 minutes (do not marinate too long, as cornstarch may make it sticky).
- Prep ingredients: Separate white and green parts of scallions (white parts add depth, green parts add fresh aroma). Mince garlic and grate ginger. Slice red chili if using.
- Heat the wok: Place a wok over high heat and heat until smoking. Add 2 tablespoons vegetable oil and swirl to coat the wok evenly.
- Stir-fry the lamb: Add marinated lamb to the hot wok. Stir-fry quickly with a wooden spatula for 1-2 minutes until the lamb turns light brown on the surface (it’s okay if slightly pink inside, as it will cook later). Transfer the lamb to a plate and set aside.
- Sauté aromatics: In the same wok, add the remaining 1 tablespoon vegetable oil. Add garlic, ginger (if using), and white parts of scallions. Stir-fry for 30 seconds until fragrant. If using red chili, add it now and stir-fry for 10 seconds.
- Combine and season: Return the lamb to the wok. Add green parts of scallions, salt, and sugar (if using). Stir-fry quickly for 30-45 seconds until the green scallions are slightly wilted and the lamb is fully cooked. Do not overcook the lamb, as it will become tough.
- Serve: Immediately transfer the stir-fry to a serving plate. Serve hot with steamed rice, noodles, or pancakes.
Notes
– Lamb selection: Choose boneless lamb leg or loin for the most tender texture. Freeze the lamb for 15-20 minutes before slicing—it will be easier to cut into thin, even strips.
– High heat is key: Stir-frying over high heat ensures the lamb sears quickly, locking in juices and preventing toughness. A well-heated wok also prevents sticking.
– Mutton odor removal: If you’re sensitive to muttony smell, add a pinch of Sichuan peppercorns to the marinade or blanch the lamb in boiling water with ginger for 30 seconds before marinating.
– Scallion tip: Separating white and green parts and cooking them at different times enhances flavor—white parts cook longer for sweetness, green parts cook briefly for freshness.
– Variation: Add a tablespoon of Chinese black vinegar at the end for a subtle tang, or toss in some bean sprouts for extra crunch.
– High heat is key: Stir-frying over high heat ensures the lamb sears quickly, locking in juices and preventing toughness. A well-heated wok also prevents sticking.
– Mutton odor removal: If you’re sensitive to muttony smell, add a pinch of Sichuan peppercorns to the marinade or blanch the lamb in boiling water with ginger for 30 seconds before marinating.
– Scallion tip: Separating white and green parts and cooking them at different times enhances flavor—white parts cook longer for sweetness, green parts cook briefly for freshness.
– Variation: Add a tablespoon of Chinese black vinegar at the end for a subtle tang, or toss in some bean sprouts for extra crunch.
