Stir-Fried Lamb Shreds
Origin: Nanjing, Jiangsu, China
Source: Yuan Mei 袁枚, 1792
Ingredients
- lamb
- cornstarch slurry (china / thickening agent)
- scallion shreds
Instructions
- Prepare the lamb by cutting it into the finest possible shreds. Optionally coat lightly with a cornstarch slurry — the finer the shreds, the more effective this becomes. Stir-fry the lamb in a hot wok using the same method as for stir-fried pork shreds. Finish by tossing with scallion shreds to combine.