Cong Bao Yang Rou

Ingredients

• 400 g lamb leg or loin
• 1 tbsp cornflour
• 1/4 tsp fine salt
• 1 tbsp cold water
• 1 tbsp neutral oil, for the marinade
• 10 large spring onions, white parts only
• 4 garlic cloves, sliced
• 1 tbsp minced ginger
• 2 tbsp neutral oil
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1/2 tsp caster sugar
• 1 tbsp Chinkiang black vinegar
• 1/2 tsp toasted sesame oil
• 1 pinch ground white pepper

Before you cook

• Freeze the lamb for 45 minutes so it slices cleanly.
• Slice the lamb as thinly as you can against the grain.
• Mix the lamb with the cornflour, salt and cold water until it feels sticky, then stir in 1 tbsp of oil and leave it for 10 minutes.
• Cut the spring onion whites into 4 cm lengths, rolling the knife so each piece has an angled face.
• Slice the garlic and mince the ginger.
• Stir the light and dark soy sauces together with the sugar.

Steps

1. Heat a wok over the highest heat until a wisp of smoke rises from the metal.
2. Add 2 tbsp of oil and swirl it up the sides.
3. Slide the lamb in and spread it flat for 30 seconds without touching it.
4. Stir-fry for 45 seconds, until the outside has browned but the centres are still pink.
5. Tip the lamb out into a bowl.
6. Return the wok to high heat and fry the garlic and ginger for 15 seconds.
7. Throw in the spring onion and stir-fry for 30 seconds, until the whites are streaked brown but still crunchy.
8. Return the lamb and pour in the soy mixture.
9. Toss everything hard for 20 seconds.
10. Pour the vinegar down the hot side of the wok so it hisses and steams.
11. Turn off the heat and finish with the sesame oil and white pepper.
12. Serve immediately, before the onions soften.