Stir-fried Lamb with Three-Cornered Leeks is a modern Fusion recipe (based on a Chinese original) for a classic dish of lamb marinated in soy sauce, salt and rice wine that's stir fired with garlic, three-cornered leeks, Szechuan peppercorns and the marinade mix. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Stir-fried Lamb with Three-Cornered Leeks.
Mix together 1 tbsp soy sauce, the salt, rice wine and 2 tbsp oil. Add the lamb to a bowl tip this mixture over it and mix to combine. Set aside to marinate for 10 minutes.
In a small bowl mix together the remaining soy sauce with the vinegar, sesame oil and pepper.
Add the remaining oil to a wok and heat until almost smoking then add the garlic and stir fry for 10 seconds. Add the meat and stir fry until it's browned all over. Shred the three-cornered leeks and set a few aside as a garnish. Add the remainder to the pan along with the vinegar mixture and any of the remaining lamb marinade. Now scatter over and stir in the chilli flakes.
Stir-fry for a few seconds then transfer to a serving plate and garnish with the remaining shredded spring onions.
