Twice-Cooked Lamb
Sichuan-style twice-cooked technique elevates lamb with a spicy, aromatic kick. Crispy edges, tender meat, and vibrant leeks make it an irresistible rice companion.
Ingredients
13 items- Lamb leg meat 500g
- Garlic chives (or leek) 3 stalks
- Green bell pepper 1
- Red bell pepper 1
- Ginger 1 piece
- Garlic 3 cloves
- Pixian doubanjiang (fermented chili bean paste) 1 tbsp
- Fermented black beans (douchi) 1 tsp
- Sweet bean sauce (tianmianjiang) 1 tsp
- Light soy sauce 1 tbsp
- Shaoxing wine 2 tbsp
- Sugar 1/2 tsp
- Cooking oil 3 tbsp
Nutrition
Steps （8 steps）
Place lamb whole in cold water with ginger slices, green onion, and 1 tbsp wine. Boil over high heat, skim foam, then simmer covered on low for 40 minutes until a skewer pierces easily. Cool and slice thinly.
Cut leeks diagonally, separate white and green parts; seed and chunk bell peppers; slice ginger, mince garlic; chop doubanjiang and douchi.
Mix doubanjiang, douchi, sweet bean sauce, soy sauce, sugar, and 2 tbsp cooking broth in a bowl; set aside.
Heat wok with 2 tbsp oil over medium; fry ginger and garlic until fragrant, add sauce mixture and stir until red oil releases, about 30 seconds.
Turn to high heat, add lamb slices and stir-fry quickly until edges curl and surface is slightly charred, 1–2 minutes.
Add leek whites and bell peppers, stir-fry on high for 30 seconds; then add leek greens and cook another 20 seconds until just wilted.
Drizzle 1 tsp vinegar along the wok edge, toss a few times. Taste and add a pinch of salt if needed (doubanjiang is salty). Remove from heat.
Transfer to a plate, garnish with toasted sesame seeds or scallions, and serve immediately.
Tips
Choose lamb leg or breast for tenderness. Boil with plenty ginger and wine to remove gaminess. Fry doubanjiang over low heat to develop rich color and aroma. Stir-fry on high heat to keep lamb succulent.
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