stir-fried cabbage with lamb

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Sour Napa Cabbage with Lamb

By , 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

  1. In a small bowl, stir together the sauce ingredients until the sugar dissolves. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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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