Ingredients:
500g lamb leg, thinly sliced
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
1 teaspoon cornstarch
2 tablespoons vegetable oil
2 teaspoons Sichuan peppercorns, crushed
2 dried red chilies, chopped
1 teaspoon ginger, minced
2 cloves garlic, minced
1 red bell pepper, sliced
2 tablespoons hoisin sauce
1 teaspoon sesame oil
Spring onions, chopped, for garnish
INSTRUCTIONS
Step 1
In a bowl, mix the lamb slices with soy sauce, rice wine, and cornstarch. Let marinate for 15 minutes.
Step 2
Heat vegetable oil in a wok or pan over high heat. Add Sichuan peppercorns and dried chilies, stirring for a few seconds until fragrant.
Step 3
Add the ginger and garlic, then stir in the lamb, cooking until browned.
Step 4
Toss in the red bell pepper and cook for another minute.
Step 5
Stir in hoisin sauce and sesame oil, mixing well. Cook for 1 more minute.
Step 6
Garnish with spring onions and serve hot with steamed rice.
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