- 1 tablespoon egg white
- 1 tablespoon rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
- 3 tablespoons vegetable oil
- 2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
- 2 tablespoons whole dried red chili peppers, about 2 inches long
- 4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
- Sesame oil, for seasoning
1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
2. Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chilies and stir-fry a few seconds until cumin seeds start to pop. Press chilies against sides of wok to char their skins.
4. Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.
New York Times