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Sour Napa Cabbage with Lamb

By Matthew Amster-Burton, from the Matthew Amster-Burton collection

Serves

2 to 3

Introduction

Serve this stir-fry over freshly steamed rice.

Ingredients

Sauce

	3	Tbsp. rice vinegar
	2	Tbsp. rice wine, such as shaoxing rice wine for cooking
	1	Tbsp. soy sauce
	1	Tbsp. chile-garlic sauce, such as sriracha (the kind in the clear plastic jar with the green lid and rooster logo)
	1	tsp. sugar
	1	tsp. cornstarch

Meat

	1	lamb shoulder chop, fat and bones removed, meat sliced thin
	1	tsp. soy sauce
	1	tsp. rice wine

Vegetables

	2	Tbsp. peanut oil
	1	large carrot, thinly sliced on the diagonal
	1	small onion, thinly sliced
	~	Half a medium head of Napa cabbage, shredded
	1	clove garlic, minced
	~	Steamed rice, for serving

Steps

In a small bowl, stir together the sauce ingredients until the sugar dissolves. Set aside.
Place the sliced lamb in a bowl or shallow dish. Coat the lamb evenly with the 1 teaspoon each of soy sauce and rice wine. Let marinate for 20 minutes if you have time, otherwise proceed immediately.
Heat the peanut oil in a wok or large skillet over medium-high heat until it begins to smoke. Add the lamb and cook until well browned but still slightly pink in spots, about 1 minute. Remove the meat to a bowl, reserving the oil in the pan.
Add the carrot and onion to the pan and cook until the carrot slices are well browned on both sides, about 2 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage is markedly reduced in volume and well browned in places, about 2 minutes.
Add the reserved lamb and sauce and cook, stirring, until the sauce is thickened and coats the meat and vegetables, about 1 minute. Serve immediately, with steamed rice.

This content is from the Matthew Amster-Burton collection.

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