Ginger-Mint Lamb with Scallion and Jalapeño
Today’s recipe is the first of a couple I created as ways to use up the leftover meat from my Christmas dinner lamb roast (although either could be prepared using the fresh, raw article). This one cannot really be called a Chinese dish, insofar as mint is not commonly used by the Chinese, but the cooking techniques, and the use of ginger, are very Chinese in spirit. Also, I will also say, at the outset, that this dish turned out to be one of the nicest I have created in quite a while…
- 3/4lb cooked lamb (preferably rare), sliced into strips;
- 2 Tbsp. Mint Sauce (or substitute with vinegar and dried mint);
- ½ tsp. minced Ginger, or more to taste;
- 1 pinch Garlic Salt;
- 1 Egg White;
- 2 tsp. Cornstarch;
- 1 Tbsp. Oil;
- 1 Jalapeño Pepper, sliced into thin slivers;
- 2 large Scallions, white part in thin slices, green in 4cm sections;
- 1 tsp. Sugar;
- 3 Tbsp. Rice Wine.
Mix the cornstarch with the mint sauce, egg white and oil to form a paste, then stir in the ginger, garlic salt and the meat. Allow this to marinate for at least 30 minutes.
Heat deep-fry oil to medium and deep fry the meat slices (adding a few pieces at a time) until just starting to turn golden in a few places. Remove from the oil set aside.
Now add a few tablespoons of oil to a pan over high heat and add the white part of the scallion and the Jalapeño. Fry for a few moments until the aroma arises.
Add the sugar and the rice wine and, as soon as the liquid reduces slightly, add back the meat and the scallion greens. Stir-fry until everything is heated through and the scallion greens have wilted then serve immediately.