Delicious Sichuan Cumin Lamb Stir Fry Recipe!
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- čas přidán 31. 03. 2020
- Why not try something a little different this Easter, with a Sichuanese Lamb Stir Fry? Xinjiang is a classic Sichuan dish made with tender pieces of lamb, marinaded with Sichuan peppercorns, cumin, and chilli powder to make a mouth-watering, spicy, earthy dish!
To find the recipe for this dish, click the link below!
bit.ly/2wX9NS3
- Delicious Sichuan Lamb Stir Fry Recipe! | Wok Wednesdays -
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Thank you for explaining the reasons behind each ingredient and how it adds to the dish. It really helps me understand how to use and mix spices together to create the flavors I want.
You're welcome!
Looks awesome!
Thanks!
it looks fantastic!!
Thank you!
Looks great might have to give it a try someday!
Please do!
Looks good!
Thanks!
_"I wanna choke the guys up a little bit first"_ 😂
Whatever rocks your wok, Jeremy. I'm not here to judge.
Amazing Stuff chef... Really great teaching techniques. I'm adding a lot to my skill set. Learning alot of wok techniques precisely speaking. Keep it up.
Hahaha, I was wondering if we would get a comment about that!
timestamp
I made it. Came out delicious. Thank you for this. I used apple cider vinegar instead of rice wine
Glad to hear it!
great videos, thanks.
Thanks!
Wow. Have to try this. That sizzle when you serve it up, too much.
Wok don’t run!
Amazing! I'm definitely making this.
Hope it goes well!
Great job Jeromy!!!! my next dish ! and always will be back to you with the results !!! i know its gona be great mate!! Regards, Rene , Sarasota, Florida .
Thanks! Hope it goes well!
I need to get sichuan peppercorns for a few dishes. Staying home with self quarantine so not going shopping to the Asian market. I did season my new 14” wok yesterday.
Excellent!
That looks tasty and not too hard to make. I'll give it a try! :D
Let us know if you try it! - Chris
Amazing stuff chef. Great work. Adding a lot of new techniques to my skill. Great wok skills.
Thank you!
I like your style of cooking and the way you make the video
You just simplify the cooking it look like a pleasure to cook than hardwork
I have cooked many dishes watching your videos and my kids love it
👏👍❤️
Thanks!
Very interesting.
Definitely going to try it. I never associated lamb with Chinese cuisine.
Let us know how it goes!
Lovely lamb stir fry. I like your pestle and the motar by the way.
Thank you!
Beautiful I’m going to try to make it
Hope it goes well!
The first time I had Sichuan peppercorn ma la seasoning (when I was in China), I was literally wondering if I was having a stroke. It's not really that spicy compared to hot chilies. But, that face-numbing effect it has can really freak you out. Great video, Jeremy.
Haha, that numbing feeling can be quite strange. Especially if you have a lot of it!
@@SchoolofWok It's really exotic and hard to find restaurants that use this in the Washington, D.C. area. (At one point just a couple of years ago, there was only one.) Now, a few have it. People are amazed when I tell them that Sichuan peppercorn flavors are common in most brands of instant ramen in China. (Imagine somebody in the U.S. unknowingly buying one and trying it for the first time.)
HI from SC United States. Great episode!
Thanks!
That was simply awesome 👌 What can I use instead of the wine at the end (non alcoholic) 👍
Hello looks good and very delicious Big like I love it sharing Amazing....top...top
That chicken stock looks like water.
Delicious. There's a restaurant in Sheffield that does this really well. Thanks Chef! 👍
@Robert J Howell China Red. The moor.
Hopefully this video has shown you how to make a better version!
You lambasted your way through this stir fry. Well done and no pun intended.
Thanks!
Looks good, as usual!! :-)
Thank you!
Wicked love your methods of cooking please can you always give non-alcoholic alternatives . That would be big help 🇬🇧
Thanks! You can use fruit juices like pineapple juice, apple juice etc. It will have the same tenderising effect!
Looks derlish!! Making my mouth water
Thanks!
We want more lamb recipes, Jeremy :)
I'll see what we can do!
Can you use vinegar or baking soda to tenderize the lamb.
I have made so many of your recipes. This will be next.
Great! Hope it goes well!
Would be perfect to eat with hand pulled noodles
Is mirin a suitable replacement for the rice wine?
It should be fine, although it may be a bit sweeter than normal rice wine! - Lee
would love to see your take on Ching-He Huang's sweet chilli crispy chicken. We make it with chicken pieces rather than thigh as I hate bones in my meat.
We'll see what we can do!
Whats with that laugh at the start 😂... Cant stop replaying it 😂😂😂😂
Haha, we just thought it would make you guys laugh too!
Another one for my to-do soon list. Since my wife cannot/will not eat lamb I will be using beef. I guess no changes to the recipe are required?
It should be good with beef!
Would the dried chillies be soft enough to eat or are they just for adding flavour?
Very edible, but hot.
What other ingredients to replace rice wine?
Chef Jeremy, my family is not a big fan of lamb. What cut of beef could I replace the lamb with?
Sichuan peppercorn is my new favourite spice. The first packet I bought was red peppercorns, the second green, as recommended by the man in my Chinese supermarket. They seem more fragrant, which do you use? Which gives the most tingle on the tongue?
We use red peppercorns!
I love recipes with lamb! Thanks!
Is there any chance you cook Xinjiang food ? For example 手抓饭?
Would be sooo epic
I'll see what we can do!
@@SchoolofWok EPIC !
Hi from Serbia you have one more subscribe 😁😍❤️
Thanks!
Looks like you added water...
Do you find doing dishes like this removes the wok seasoning a lot faster than "dry" strifrys?
If it's seasoned properly, it should be fine!
Couple of questions: 1) I find that with sichuan peppercorns that if I don't grind them finely enough then their husks give an unpleasant, almost sand-like texture to the dish. Do you find this? 2) You add the garlic and ginger to a hot wok before the onions, whereas if I do that the delicate little garlic/ginger pieces burn before the onions get a sear - why did you do it in that order? 3) You didn't burn off the alcohol in the shaoxing rice wine at the end, whereas most recipes involving alcohol ask you to burn off the alcohol to avoid a bitter taste. Why isn't that necessary in this dish?
1) I grind my peppercorns in a cheap coffee grinder designated specifically for spices. Grind them really fine and sieve out the hard chunks left behind from the inside portion of the berry. They add no flavor and are too hard. I just make a big batch of peppercorn powder every so often so I don't have to do this a lot.
2) my thoughts exactly! I'd just add the aromatics in with the onions at the same time so that the wok cools a bit to avoid burning. I think it should work fine. Or even try lowering the heat, I mean the meat is already cooked.
3) I think enough burned off there at the end. Shaoxing is kind of weird, tastes slightly sweet and earthy. I've never noticed an added bitter flavor from using it, so idk if I'd worry. You could try burning off some if you make this, but considering I'm a bit late, you've probably figured this out all on your own by now.
Did the mutton cook so fast....😛🤗
Really love wok Wednesdays, but I'm allergic to chili. Any thoughts on what I can replace it with?
Try Tabasco.
Will cook this recipe. Thank you. Give a a goat recipe, please.
Hope you like it! - Lee
Kendra has a cooking channel?
What kind of oil do you use?
We use vegetable oil!
Can you make bourbon chicken some day
I'll see what we can do!
What hob you are using? Looks like some kind of domino style, but what model exactly?
It's a Neff hob!
Why chicken stock? why not beef stock?
You can use whatever stock you like! - Lee
Try something different for Easter? Would rabbit work well in this dish? Finished with a soft-boiled egg on top, of course.
You could try it with rabbit!
It is not really alchole as all the alchole evaporates while cooking.
Hey Lee. r u a barb🙈🙈🙈💅🏻💅🏻💅🏻
What's a barb?
that evil laugh at the start Jeremy, what's going on, you can't fool me, mate..... i can see it in your eyes... hold on a minute.....
Haha, it wasn't that evil!
Tried the recipe. Too much cumin for me
I like your videos but why do you wave and shake your right arm so much. It distracts us