Chinese Lamb with Vegetables on Jasmine Rice
4 servings
20 minutes
Lamb with vegetables in Chinese style on jasmine rice is a refined dish of Chinese cuisine that embodies the richness of flavors and harmony of textures. Tender pieces of lamb marinated in sesame oil and soy sauce acquire a rich aroma, while vegetables like sweet pepper, onion, and bamboo shoots add freshness and juiciness. Spicy chili and pungent garlic create a spicy balance enhanced by oyster sauce and black rice vinegar. The dish is simmered over high heat, allowing the ingredients to reveal their best selves. It is served with jasmine rice, which perfectly complements the flavor palette with its floral notes. Such a treat can be found at family meals as well as festive gatherings, impressing with its rich and deep taste where the tenderness of meat combines with the crunch of vegetables and the noble warmth of Eastern spices.
1
Rinse the rice with cold water in a 1:1.5 ratio, bring to a boil, cover, and cook on medium heat until the water completely evaporates for 6-7 minutes; dissolve a small packet of starch in 30 ml of water, chop the cilantro coarsely, and slice the green onion into feathers.
- Jasmine rice: 160 g
- Cornstarch: 30 g
- Cilantro: 5 g
- Spring onion: 5 g
2
Cut the lamb into thin strips, chop the onion and pepper into large pieces, slice the bamboo shoots into large pieces, crush, peel and finely chop the garlic.
- Lamb: 360 g
- Onion: 50 g
- Bell pepper: 80 g
- Bamboo shoots: 30 g
- Garlic: 1 clove
3
Mix the lamb with 2/3 sesame oil, half of the soy sauce, add white ground pepper, sprinkle in a large packet of starch, and mix.
- Lamb: 360 g
- Sesame oil: 5 ml
- Soy sauce: 20 ml
- Ground white pepper: 1 g
- Cornstarch: 30 g
4
In a deep skillet, heat 300 ml of sunflower oil; drop a piece of pepper into the oil - if it starts to fry, the oil is at the right temperature; sauté the onion, bamboo, chili pepper, and bell pepper for 30 seconds until half-cooked; set the vegetables aside.
- Sunflower oil: 300 ml
- Onion: 50 g
- Bamboo shoots: 30 g
- Chili pepper: 1 piece
- Bell pepper: 80 g
5
In the same pan, fry the lamb in parts for 10-15 seconds, set the meat aside; drain the oil so that 3-4 tablespoons remain in the pot.
- Lamb: 360 g
- Sunflower oil: 300 ml
6
Add the remaining soy sauce, oyster sauce, black rice vinegar, sugar, and chicken broth to the pan. Bring to a boil, add vegetables and meat, and simmer on high heat while stirring for 40 seconds. Add garlic, pour in diluted starch, drizzle with sesame oil, mix well and remove from heat.
- Soy sauce: 20 ml
- Oyster sauce: 20 ml
- Chinkiang (Chinese black) vinegar: 20 g
- Sugar: 4 g
- Chicken broth: 100 ml
- Garlic: 1 clove
- Cornstarch: 30 g
- Sesame oil: 5 ml
7
Place the lamb on a plate, sprinkle with cilantro and green onions, and serve with rice.
- Cilantro: 5 g
- Spring onion: 5 g