World Cuisine

Ingredients
  • 2 teaspoons cornflour
  • 1½ tablespoons Chinese rice wine or dry sherry
  • 2 tablespoons light soy sauce
  • 2 garlic cloves, finely chopped
  • 500g (1 lb) lean lamb steaks, cut into thin slices
  • 1 teaspoon Szechuan peppercorns
  • ¼ teaspoon rock salt
  • 3 tablespoons groundnut oil
  • 75 g (3 oz) sugar snap peas, sliced into 3
  • 1 teaspoon sesame oil
  • 1 red chilli, deseeded and finely chopped
  • 1 spring onion, very finely shredded
Directions

Combine the cornflour with the rice wine to make a paste, then stir in the soy sauce and garlic. Add the lamb and stir to cover, then leave to marinate for 25–30 minutes. Drain.

Place the Szechuan peppercorns in a dry wok and stir over a medium heat until they begin to pop and release their aroma. Transfer to a pestle and mortar and pound with the salt until coarsely ground.

Heat half the oil in a wok over a high heat until the oil starts to shimmer. Add half the lamb and stir-fry for 3 minutes, then remove using a slotted spoon. Heat the remaining oil and stir-fry the rest of the lamb in the same way.

Return all the lamb to the wok, add the sugar snaps and after 1 minute stir in the sesame oil, chilli, spring onion and the ground salt and pepper mixture. Cook for 1 more minute, then serve with noodles, if liked.

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