Ingredients
Scale
Cumin Lamb
- ½ brown onion, sliced
- 300 g (0.66 lb) rolled lamb, thinly sliced
- 1 tbsp cumin
- 1 tbsp chilli oil
- 1 tbsp oyster sauce
- 2 tbsp water (30 ml)
- 1 tsp chicken powder
- 1 tsp YumYum Umami Seasoning (or MSG)
- 1 tbsp sesame oil
- 1 tbsp Chinese cooking wine
- 2 green spring onions, cut into 3 to 4 cm lengths
- 1 tsp YumYum Dynasty Five Spice (or Chinese five spice)
- 2 tbsp oil
Instructions
- Set a wok over your highest heat and add the 2 tablespoons of oil. Let it get properly hot, until it is just starting to smoke.
- Add the sliced onion and stir fry for a few seconds until it smells sweet and fragrant.
- Add the thinly sliced lamb and immediately start tossing over high heat so it sears fast.
- Season with the cumin and drizzle in the chilli oil, keeping everything moving so the spice coats every piece.
- Add the oyster sauce and the splash of water, then toss until the lamb is glossy and evenly coated.
- Season with the chicken powder and YumYum Umami Seasoning.
- Finish with the sesame oil, Chinese cooking wine, spring onions, and YumYum Dynasty Five Spice.
- Give it one last hard toss until the lamb is just cooked through and the spring onions are bright.
- Serve immediately over steamed rice.
Notes
- Have every ingredient measured and within reach before the wok goes on. This dish cooks in about a minute, so there is no time to hunt for the cumin midway.
- Rolled lamb from the freezer aisle slices beautifully while still part frozen. Let it thaw just enough to separate the slices.
- No YumYum seasonings on hand: use plain MSG and regular Chinese five spice.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving