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Sour Napa Cabbage with Lamb
(recipe, Matthew Amster-Burton)
Serve this stir-fry over freshly steamed rice.
- 3 Tbsp. rice vinegar
- 2 Tbsp. rice wine, such as shaoxing rice wine for cooking
- 1 Tbsp. soy sauce
- 1 Tbsp. chile-garlic sauce, such as sriracha (the kind in the clear plastic jar with the green lid and rooster logo)
- 1 tsp. sugar
- 1 tsp. cornstarch
- 1 lamb shoulder chop, fat and bones removed, meat sliced thin
- 1 tsp. soy sauce
- 1 tsp. rice wine
- 2 Tbsp. peanut oil
- 1 large carrot, thinly sliced on the diagonal
- 1 small onion, thinly sliced
- Half a medium head of Napa cabbage, shredded
- 1 clove garlic, minced
- Steamed rice, for serving
- In a small bowl, stir together the sauce ingredients until the sugar dissolves. Set aside.
- 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.
- 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.
- 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.
- 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.