Wok-Fried Sichuan Lamb Recipe by Eva Pau

Wok-Fried Sichuan Lamb by Eva Pau is a vibrant and flavorful dish that brings the bold, spicy, and aromatic flavors of Sichuan cuisine to your table. Tender lamb is stir-fried with a medley of fresh vegetables and seasoned with a blend of Sichuan peppercorns, garlic, ginger, and chili paste. This recipe offers a delightful balance of heat and savory notes, perfect for those who love a bit of spice in their meals. Enjoy it with steamed rice for a complete and satisfying meal.

Ingredients (Serves 2):

• 300g finely sliced lamb chops
• 3 tsp chopped garlic
• 2 tsp chopped ginger
• 2 fresh red chillies (sliced)
• 6 stalks coriander (chopped)

Marinade:

• 1½ tbsp light soy sauce
• ½ tbsp dark soy sauce
• 1 tbsp Chinese cooking wine
• ½ tsp sugar
• ½ tsp cornstarch
• ½ tsp cumin powder
• ½ tsp Sichuan pepper powder

Seasoning Mix:

• 1 tsp cumin powder
• 1 tsp ground coriander powder
• 1 tsp chilli flakes
• ½ tsp Sichuan peppercorn powder
• ½ tsp salt

Method:

1. Mix all the marinade seasonings together in a bowl and add your lamb. Marinade for a minimum of 30mins.
2. In a bowl, mix together all the seasoning spices and set aside.
3. Heat your wok and add in some oil. Once the oil is hot, add in your lamb. Sear on both sides for 4minutes or until nearly cooked.
4. Add in your garlic, ginger, fresh chillies and sprinkle your seasoning mix. Stir fry for a further 30seconds.
5. Lastly add in your coriander. Ready to serve.

Pro tip: Serve with steamed rice to balance the heat!

Watch Full Recipe Video