ChineseLunch

Recipe Story

origins & traditions

This authentic Sichuan recipe showcases the classic twice-cooking method where lamb is first simmered until tender, then sliced and stir-fried with fresh leeks, ginger, and aromatic seasonings. The initial boiling removes excess fat while keeping the meat succulent, and the second cooking in a blazing hot wok creates a beautiful caramelization and melds the flavors together. The combination of tender lamb, sweet leeks, and the numbing heat of Sichuan peppercorns creates a dish that is both comforting and exciting. This technique is commonly used in Sichuan cuisine to maximize flavor and texture, making it perfect for a satisfying lunch that showcases the bold, complex flavors of regional Chinese cooking.

Instructions

step by step

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Fill a large pot with water and bring to a boil. Add lamb chunks, 3 slices of ginger, and 1 tablespoon of Chinese cooking wine. Boil for 25-30 minutes until lamb is just tender. Remove and let cool for 10 minutes.
While lamb cools, prepare the leeks by cutting them into 2-inch sections on a diagonal. Mince remaining ginger and garlic cloves.
Once lamb is cool enough to handle, slice it thinly against the grain, about 1/4 inch thick.
Heat wok over high heat until smoking. Add 2 tablespoons peanut oil and swirl to coat.
Add minced ginger and garlic, stir-fry for 15 seconds until fragrant.
Add sliced lamb to wok, spread in single layer, and let sear for 1 minute without stirring. Toss and cook for another 2 minutes.
Push lamb to sides of wok, add remaining oil to center. Add leeks and stir-fry for 2 minutes until slightly softened but still crisp.
Add soy sauce, oyster sauce, and a pinch of sugar. Toss everything together for 1 minute.
Add a drizzle of sesame oil and toss one final time.
Transfer to serving plate immediately and serve hot with steamed white rice.

Twice-Cooked Lamb with Leeks

3.6 (21)

A traditional Sichuan technique transforms tender lamb with aromatic leeks, creating layers of flavor through an initial boiling followed by high-heat wok cooking with fermented black beans and chili oil.

medium

1h 5m

4 servings

Ingredients

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Main Ingredients

600 grams Lamb, cut into 2-inch chunks
4 stalks Celery, cut diagonally into 2-inch pieces

Aromatics

6 teaspoons Ginger, fresh, 3 sliced, 3 minced
4 cloves Garlic, minced

Cooking Oil

3 tablespoons Peanut Oil

Sauce

2 tablespoons Soy Sauce
1 1/2 tablespoons Oyster Sauce

Finishing

1 teaspoons Sesame Oil

Seasoning

1/2 teaspoons Black Pepper, freshly ground
1/2 teaspoons Salt

Chef Tips

expert advice

•The key to this dish is the twice-cooking method - dont skip the initial boiling as it tenderizes the lamb and removes gaminess.

•When slicing the cooled lamb, cut against the grain for maximum tenderness.

•The wok must be extremely hot for the second cooking to achieve proper caramelization without overcooking.

•This dish is traditionally served family-style with several other dishes and steamed rice.

•Leftovers can be quickly reheated in a hot wok or skillet.

Variations & Substitutions

make it your own

•If you cannot find leeks, green onions cut into 2-inch sections make an acceptable substitute, though the flavor will be slightly different.

•For a spicier version, add dried red chilies or fresh Thai chilies when stir-frying the aromatics.

Storage & Reheating

keeping it fresh

Storage

Store in an airtight container in the refrigerator for up to 3 days. The lamb may release some liquid upon storage; drain before reheating for best texture.

Reheating

Reheat in a hot wok or large skillet over high heat for 2-3 minutes, stirring constantly. Add a splash of water or broth if needed to prevent sticking. Alternatively, microwave on high for 1-2 minutes, stirring halfway through, though the wok method preserves texture better.