Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Authentic Sichuan Cumin Lamb Stir-Fry with Toasted Chilies, Aromatic Spices and Restaurant-Style Wok Flavor

A classic Sichuan stir-fry featuring tender lamb, toasted chilies, and aromatic cumin, cooked in a wok for restaurant-style flavor.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 1/2 lbs lamb leg or shoulder, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 8 dried red chilies, cut into pieces
  • 2 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • For the Marinade:
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil

Instructions

  1. In a bowl, combine soy sauce, Shaoxing wine, cornstarch, and sesame oil. Add sliced lamb and toss to coat. Let marinate for 15-20 minutes.
  2. Heat vegetable oil in a wok over high heat until smoking. Add marinated lamb and stir-fry until browned and cooked through, about 2-3 minutes. Remove lamb and set aside.
  3. In the same wok, add a little more oil if needed. Add onion, garlic, and ginger. Stir-fry for 1 minute until fragrant.
  4. Add dried red chilies and stir-fry for another 30 seconds until toasted and aromatic.
  5. Return lamb to the wok. Add green onions and toss everything together for 1 minute.
  6. Sprinkle with toasted sesame seeds. Serve immediately over rice.

Notes

For best results, use a well-seasoned wok and cook over the highest heat possible. Adjust the number of dried chilies to your spice preference.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Method: Main Course
  • Cuisine: Sichuan

Nutrition

  • Calories: 450
  • Sugar: 4 g
  • Fat: 26 g
  • Carbohydrates: 10 g
  • Protein: 35 g