Chao Yangrou (xinjiang Style Fried Lamb)
Chao Yangrou, or Xinjiang Style Fried Lamb, is a popular dish in Uyghur cuisine known for its bold flavors and aromatic spices. This dish is a perfect combination of tender lamb, fragrant spices, and savory vegetables, creating a mouthwatering experience for your taste buds.
Ingredients
- 500g lamb, thinly sliced
- 2 onions, sliced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp cumin powder
- 1 tsp chili flakes
- Salt to taste
Instructions
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat.
- Add the sliced lamb and stir-fry for 2-3 minutes until browned. Remove the lamb from the wok and set aside.
- Heat the remaining tablespoon of vegetable oil in the same wok. Add the onions, garlic, and bell peppers. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
- Return the lamb to the wok. Add soy sauce, cumin powder, chili flakes, and salt. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
- Transfer the Chao Yangrou to a serving dish and serve hot with steamed rice or flatbread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Wok or large skillet Cutting board Knife Measuring spoons Measuring cups
Tools
Stove Cooking spoon Tongs
Serving suggestions
Serving suggestions: Chao Yangrou pairs well with steamed rice, naan bread, or flatbread. You can also serve it with a side of cucumber salad or yogurt for a refreshing contrast to the spicy flavors.
Tips & tricks
Tips: For a more intense flavor, marinate the lamb with the spices and soy sauce for 30 minutes before cooking. Adjust the level of spiciness by adding more or less chili flakes according to your preference.
Cost
$15