Chinese Broccoli Lamb (芥蘭羊肉, Gaai3 Laan4 Joeng4 Juk6)

 

This recipe was updated on 10 Jul 2014. Some instructions and ingredient quantities were changed, and metric measurements added.

Lamb always goes well with a spicy sauce. In this case, Fu Chi brand Chili Paste with Fermented Soy Bean is the basis for the sauce. The actual Chinese translation is “Hunan Fermented Black Soybean Hot Pepper”, so it’s really a chili sauce with fermented black soy beans. Add Chinese broccoli and you have dinner.

Enjoy!

Ingredients

1 lb.	500 g.	Lamb arm/shoulder or leg meat (羊肉, joeng4 juk6), cut into 2-inch (5 cm.) strips
1 tsp.	5 ml.	Baking soda (蘇打粉, sou1 daa2 fan2)
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
1 lb.	500 g.	Chinese broccoli (芥蘭, gaai3 laan4), cut into 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Fu Chi brand chili paste with fermented soy bean (湖南豆豉辣椒, wu4 naam4 dau6 si6 laat6 ziu1) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	30 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

Fu Chi Brand Chili Paste with Fermented Soy Bean
(湖南豆豉辣椒, wu⁴ naam⁴ dau⁶ si⁶ laat⁶ ziu¹)

1. Prepare the lamb arm/shoulder or leg meat by removing any excess fat, and cut into 2-inch (5 cm.) strips. Add the baking soda to the lamb, allow to tenderize for 10 minutes, and then wash the baking soda from the meat. The baking soda can be omitted but results in the tender meat experienced in restaurant dishes.
2. Marinate the lamb for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the lamb overnight, take it out of the refrigerator at least one hour before cooking.
3. Wash and cut the Chinese broccoli into 2-inch (5 cm.) pieces.
4. Crush the ginger and garlic in a garlic press and put into a small bowl.
5. Prepare and mix the sauce in a small bowl: add the Fu Chi brand chili paste with fermented soy or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the lamb pieces to the wok in a single layer on the bottom and brown the outside. You may have to cook the lamb in batches, so be sure to reheat the wok over high heat before adding more oil. Set the lamb aside in a bowl.
2. Reheat the wok over high heat before adding oil and then the bowl with the ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the Chinese broccoli. Stir fry the Chinese broccoli to brown them. Add the contents of the bowl with the lamb back into the wok and stir fry all the ingredients together.
3. Add the sauce ingredients to the wok and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.