Back to 4 servings Lamb 1 pound boneless lamb (leg or loin), partially frozen, then thinly sliced across the grain 2 tablespoons Shaoxing rice wine, or dry sherry 1 tablespoon cornstarch 0.25 teaspoon kosher salt, divided 1 tablespoon cold water 1 tablespoon peanut oil, or other neutral oil, plus more for the wok Stir-fry 8 stalks scallions (green onions), roll-cut into about 1 1/2-inch pieces 1 inch fresh ginger, minced 4 cloves garlic, thinly sliced 1 tablespoon peanut oil, for the wok Sauce 0.5 tablespoon light soy sauce 0.5 tablespoon Chinese black vinegar, Chinkiang vinegar preferred; rice vinegar can substitute 0.25 teaspoon toasted sesame oil, added off the heat kosher salt, to taste, for the scallions
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1 Step 1: Partially freeze the lamb for 45 to 60 minutes, then slice it thinly against the grain. Set aside any fatty trimmings or silverskin and chop them finely.2 Step 2: Mix the lamb with the cornstarch, 1/8 teaspoon salt and cold water, working it with your hands for 1 to 2 minutes until absorbed. Add the 1 tablespoon oil, mix again, and marinate for 10 to 15 minutes.3 Step 3: Roll-cut the scallions into 1 1/2-inch pieces, mince the ginger and thinly slice the garlic.4 Step 4: Heat a wok over high heat until smoking, add the 1 tablespoon oil, then sear the lamb in a single layer for 30 to 45 seconds. Stir-fry until it is about 80 to 90 percent cooked, with no raw red remaining, then remove it and drain off any liquid.5 Step 5: Return the wok to high heat and render the chopped trimmings for 30 to 60 seconds. Add the ginger and garlic and stir-fry for 15 to 20 seconds, until fragrant but not browned.6 Step 6: Add the scallions with a small pinch of salt and stir-fry for about 30 seconds, until just wilted but still bright green and crisp-tender.7 Step 7: Return the lamb to the wok, drizzle in the light soy sauce and stir-fry for 15 seconds.8 Step 8: Pour the black vinegar down the hot sides of the wok so it sizzles and flashes into steam, then toss everything together fast. Cut the heat, stir in the sesame oil, and give it one last toss. Spoon over steamed rice and serve right away.getsaucepan.com/r/ec380f52-96a5-5932-b2fd-88147a6f1099
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