京葱爆羊肉
京葱爆羊肉是北京涮羊肉的兄弟。大葱切段、羊肉切片，大火爆炒。羊肉要嫩、葱要香、火候要快。葱香裹着肉香，下饭一绝。
准备时间 Prep
30 分钟 min
烹饪时间 Cook
15 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
lamb leg or shoulder, thinly sliced
partially frozen for easier slicing
vegetable oil
divided
scallions, cut into 2-inch pieces
white and light green parts
fresh ginger, thinly sliced
about 2 inches total
Shaoxing wine
or dry sherry
soy sauce
light soy preferred
dark soy sauce
sugar
white pepper
cornstarch
mixed with 2 tablespoons water
sesame oil
In a bowl, combine lamb slices with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch mixture. Mix well and let marinate for 15 minutes.
Heat 2 tablespoons oil in a wok over high heat until smoking. Add lamb and stir-fry quickly until just browned but still tender, about 1-2 minutes. Remove lamb and set aside.
Add remaining 2 tablespoons oil to the wok. Add ginger slices and stir-fry for 30 seconds until fragrant. Add scallion pieces and stir-fry for 1 minute until slightly charred.
Return lamb to the wok. Add remaining soy sauce, dark soy sauce, sugar, and white pepper. Stir-fry vigorously for 1 minute to combine.
Drizzle sesame oil over the dish, toss quickly, and transfer to a serving plate. Serve immediately with steamed rice.
Cooking Tips