Lamb is not terribly popular in Southern China but it is quite common in the North and in the cuisines of the far West. When sautéed with scallions, it is a frequent addition to menus in many restaurants, particularly those featuring Beijing cuisine, where the English name usually appears in Chinese as 蔥爆羊肉 (pinyin: cōng bào yángròu). This, in translation, is ‘Scallions Explode Lamb’ but the actual dish is less alarming than it sounds. The second character in the Chinese name, bào (爆), can indeed mean to ‘burst’ or ‘explode’, but in the culinary sense it merely means to flash-fry at high temperature.
I bought a small lamb roast a few days ago with the intention of cutting it up for a few different dishes to feature here at my blog. It wasn’t a great cut by any means, and yielded a pretty meager quantity of meat after I trimmed away the fat and gristle, but I had more than enough to give this Northern Chinese favorite a try… Continue reading “Experiment: Scallions Explode Lamb – 蔥爆羊肉”