Scallion Lamb Stir-Fry (Cong Bao Yang Rou)
炒了20多年的葱爆羊肉 · northern cuisine · Northern
The author grew up in a small town in Inner Mongolia, where lamb was a winter staple. She first learned this dish from her mother at age seven, originally calling it simply lamb stir-fried with scallions. Sichuan peppercorns are optional: she adds them now to tame the gamey flavor for her family, but omits them when cooking for herself. Note: this dish is really for lamb lovers.
Ingrid HalvorsenNorwegian exchange student missing home cooking. I post about brunost, lefse, and stretching a grocery budget in a tiny dorm kitchen. Simple food, big comfort.Nutrition & allergens
Contains:SesameSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
10.58 oz
2.0 stalk
20.0 piece
0.06 cup
0.6 oz
salt盐
to taste
to taste
as needed
to taste
Techniques you'll use
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Prepare the ingredients: thaw the sliced lamb ahead of time. The Sichuan peppercorns are optional — they are used here to reduce the gamey lamb aroma for family members who dislike it, and can be left out.
✅ Done when: The lamb slices are fully thawed and all ingredients are laid out and ready.
- 2
Step 2
Cut the scallions on the diagonal into fairly thick slivers.
✅ Done when: All scallion sections are cut into thick diagonal slivers.
- 3
Step 3
Cut a small amount of ginger into slivers, and measure out the cooking wine and light soy sauce to have ready.
✅ Done when: Ginger slivers are cut and the cooking wine and soy sauce are set aside within reach.
Heat oil in the wok — a generous amount makes the meat more fragrant. Add the Sichuan peppercorns and ginger slivers and stir-fry over low heat for 30 seconds to 1 minute until fragrant. (If you don't want to bite into peppercorns, fry them first and pick them out before adding the ginger.)
✅ Done when: The oil is aromatic from the peppercorns and ginger after 30 seconds to 1 minute of low-heat frying.
Turn the heat to high and add the lamb slices — high heat is essential, or the meat will release water. Stir-fry about ten or so tosses.
✅ Done when: The lamb slices have been tossed roughly ten times over high heat without pooling liquid in the wok.
- 6
Step 6
Add the cooking wine.
✅ Done when: The cooking wine is fully incorporated into the lamb.
- 7
Step 7
Add the light soy sauce.
✅ Done when: The soy sauce is evenly mixed into the lamb.
Add a little sugar, stir-fry quickly just until the lamb changes color slightly, then transfer it out and set aside.
✅ Done when: The lamb has just turned from raw to slightly changed in color and is set aside on a plate.
Heat a little fresh oil in the wok (not too much, or the combined dish will be greasy). Add the scallions with a little salt and stir-fry over medium heat until about half-cooked — do not overcook them.
✅ Done when: The scallions are softened about halfway, still holding some bite and not fully wilted.
- 10
Step 10
Add the cooked lamb back to the wok.
✅ Done when: The reserved lamb is added and evenly combined with the scallions.
Stir-fry over high heat with a few quick tosses.
✅ Done when: The lamb and scallions are hot and evenly tossed together after a few quick stirs.
- 12
Step 12
Add the thirteen-spice powder (if you like cumin, adding some cumin seeds is even better — the author had none on hand).
✅ Done when: The spice powder is sprinkled over and mixed through the stir-fry.
- 13
Step 13
Plate the dish and sprinkle with toasted white sesame seeds to finish.
✅ Done when: The stir-fry is plated and evenly dotted with toasted sesame seeds, ready to serve.