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Sour Napa Cabbage with Lamb

(recipe, Matthew Amster-Burton)

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Serve this stir-fry over freshly steamed rice.


    1. 3 Tbsp. rice vinegar
    2. 2 Tbsp. rice wine, such as shaoxing rice wine for cooking
    3. 1 Tbsp. soy sauce
    4. 1 Tbsp. chile-garlic sauce, such as sriracha (the kind in the clear plastic jar with the green lid and rooster logo)
    5. 1 tsp. sugar
    6. 1 tsp. cornstarch
    1. 1 lamb shoulder chop, fat and bones removed, meat sliced thin
    2. 1 tsp. soy sauce
    3. 1 tsp. rice wine
    1. 2 Tbsp. peanut oil
    2. 1 large carrot, thinly sliced on the diagonal
    3. 1 small onion, thinly sliced
    4. Half a medium head of Napa cabbage, shredded
    5. 1 clove garlic, minced
    6. Steamed rice, for serving


    1. In a small bowl, stir together the sauce ingredients until the sugar dissolves. Set aside.
    2. Place the sliced lamb in a bowl or shallow dish. Coat the lamb evenly with the 1 teaspoon each of soy sauce and rice wine. Let marinate for 20 minutes if you have time, otherwise proceed immediately.
    3. Heat the peanut oil in a wok or large skillet over medium-high heat until it begins to smoke. Add the lamb and cook until well browned but still slightly pink in spots, about 1 minute. Remove the meat to a bowl, reserving the oil in the pan.
    4. Add the carrot and onion to the pan and cook until the carrot slices are well browned on both sides, about 2 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage is markedly reduced in volume and well browned in places, about 2 minutes.
    5. Add the reserved lamb and sauce and cook, stirring, until the sauce is thickened and coats the meat and vegetables, about 1 minute. Serve immediately, with steamed rice.