Lamb Recipes
Scallion Lamb Stir-Fry
Scallion Lamb Stir-Fry is a classic northern Chinese dish that combines tender slices of lamb with crisp scallions in a savory sauce. The lamb is quickly stir-fried over high heat to lock in its natural juices, while dried chilies add a subtle kick of spice. Fast cooking and proper marinating ensure a flavorful, restaurant-style result in just minutes.
- Total
- 20 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Lamb Recipes
- Method
- Stir-fry
- Total Time
- 20 minutes
- Difficulty
- Medium
- Main Ingredient
- Lamb Loin
About This Recipe
Scallion Lamb Stir-Fry is a classic northern Chinese dish that combines tender slices of lamb with crisp scallions in a savory sauce. The lamb is quickly stir-fried over high heat to lock in its natural juices, while dried chilies add a subtle kick of spice. Fast cooking and proper marinating ensure a flavorful, restaurant-style result in just minutes.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook meat with clear preparation and cooking cues.
- Gives the dish a clear savory and mildly spicy flavor profile without making the method feel complicated.
Ingredients
- 300 grams Lamb Loin
- 2 stalks Scallions
- 2 cloves Ginger
- 1 Egg
- 3 grams Dried Red Chili Peppers
- A little Cornstarch Slurry
- 10 grams Shaoxing Wine
- 10 grams Soy Sauce
- To taste Salt
- A pinch White Pepper
- 5 grams Granulated Sugar
- As needed Cooking Oil
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
Lamb Loin
This ingredient helps define the flavor, texture, or structure of the dish.
stalks Scallions
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Egg
This ingredient helps define the flavor, texture, or structure of the dish.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Shaoxing Wine
Chinese cooking wine used in marinades, stir-fries, braises, and sauces.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Wash and prepare all ingredients.
Step 2
Cut the scallions diagonally into bite-sized pieces.
Step 3
Finely mince the ginger.
Step 4
Slice the lamb thinly across the grain.
Step 5
Marinate the lamb with a little Shaoxing wine, salt, and cornstarch slurry. Mix well.
Step 6
Add half of the beaten egg and mix until evenly coated.
Step 7
Prepare the sauce by mixing soy sauce, remaining Shaoxing wine, salt, white pepper, sugar, and a little water.
Step 8
Heat oil in a wok over high heat. Add the dried red chili peppers and stir-fry until fragrant.
Step 9
Add the lamb slices and stir-fry quickly to separate them. Add the ginger and scallions, then continue stir-frying over high heat until the lamb is just cooked through.
Step 10
Pour in the prepared sauce and toss rapidly until everything is evenly coated.
Step 11
Transfer to a serving plate and serve immediately.
Cooking Tips
- For the best texture, cook the lamb over very high heat and avoid overcrowding the wok. Marinating with egg and cornstarch helps keep the meat tender and juicy. Use only the white parts of the scallions for authentic flavor and crisp texture.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
Scallion Lamb Stir-Fry is a classic northern Chinese dish that combines tender slices of lamb with crisp scallions in a savory sauce. The lamb is quickly stir-fried over high heat to lock in its natural juices, while dried chilies add a subtle kick of spice. Fast cooking and proper marinating ensure a flavorful, restaurant-style result in just minutes.
Ingredients
- 300 grams Lamb Loin
- 2 stalks Scallions
- 2 cloves Ginger
- 1 Egg
- 3 grams Dried Red Chili Peppers
- A little Cornstarch Slurry
- 10 grams Shaoxing Wine
- 10 grams Soy Sauce
- To taste Salt
- A pinch White Pepper
- 5 grams Granulated Sugar
- As needed Cooking Oil
Method
- Wash and prepare all ingredients.
- Cut the scallions diagonally into bite-sized pieces.
- Finely mince the ginger.
- Slice the lamb thinly across the grain.
- Marinate the lamb with a little Shaoxing wine, salt, and cornstarch slurry. Mix well.
- Add half of the beaten egg and mix until evenly coated.
- Prepare the sauce by mixing soy sauce, remaining Shaoxing wine, salt, white pepper, sugar, and a little water.
- Heat oil in a wok over high heat. Add the dried red chili peppers and stir-fry until fragrant.
- Add the lamb slices and stir-fry quickly to separate them. Add the ginger and scallions, then continue stir-frying over high heat until the lamb is just cooked through.
- Pour in the prepared sauce and toss rapidly until everything is evenly coated.
- Transfer to a serving plate and serve immediately.
More Chinese Recipe Guides
Related Recipes
Keep exploring Chinese home cooking with similar recipes and beginner-friendly dishes from the collection.
