🇨🇳 Chinese

Lamb Kung Pao

Name: Lamb Kung Pao
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: to taste Salt; 4 cloves, minced Ginger; 8 Dried Red Chilies; 1, sliced Bell Pepper; 3, cut into batons Spring Onions; 2 tbsp Soy Sauce; 80 g Peanuts; 1 tsp Sichuan Peppercorns; 500 g, sliced Lamb; 2 tbsp Peanut Oil

🇨🇳 Chinese

High heat, big flavour: lamb seared with aromatics and a shiny sauce that clings to every bite. Ready in 27 minutes including prep.

Prep 10 min Cook 17 min Serves 3 Easy

Ingredients

Saltto taste
Ginger4 cloves, minced
Dried Red Chilies8
Bell Pepper1, sliced
Spring Onions3, cut into batons
Soy Sauce2 tbsp
Peanuts80 g
Sichuan Peppercorns1 tsp
Lamb500 g, sliced
Peanut Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Get your wok ripping hot and add the Peanut Oil — it should shimmer instantly.
2
Toss in the ginger and sichuan peppercorns for 15 seconds, no longer, so they perfume the oil without burning.
3
Add the lamb and stir-fry hard, keeping everything moving until just cooked through.
4
Throw in the bell pepper and spring onions, then splash in the soy sauce around the edge of the wok.
5
Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

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