|Serves||2 to 3|
Serve this stir-fry over freshly steamed rice.
|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||lamb shoulder chop, fat and bones removed, meat sliced thin|
|1||tsp. soy sauce|
|1||tsp. rice wine|
|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|
This content is from the Matthew Amster-Burton collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything