Your Fall Cooking Bucket List #2 : Crispy Lamb With Cumin, Scallions and Red Chiles

Dear Steemit friends :

Dongbei cai is the sustenance of Northeast China. Weiliang Chen, the culinary expert at Northeast Taste Chinese Food, the greatest of the Dongbei eateries in Queens, makes an exquisite, delicate form of a prevalent Dongbei panfry of sheep with dried chilies, made fragrant and crunchy with cumin seeds — a heritage of the traveling Mongols who since quite a while ago managed Central Asia, conveying flavors on horseback alongside their bolts. Sheep is viewed as a Northern taste and unreasonably "solid" by numerous Chinese cooks; it is constantly cooked with capable aromatics, similar to bean stew peppers and garlic, to quell it.
INGREDIENTS
1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
½ 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 chile peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning
Arrangement

In a bowl consolidate egg white, wine, cornstarch, salt and pepper. Add sheep and put aside to marinate 60 minutes.

Warmth a huge wok or skillet over high warmth until a drop of water sizzles on contact. Whirl a large portion of the oil into wok and painstakingly include sheep, spreading it in a solitary layer. Let burn a minute, at that point panfry energetically just until the point that sheep is never again pink. Exchange to a plate. (In the event that your wok isn't sufficiently expansive to hold all the sheep, do this in 2 bunches, utilizing additional oil.)

Twirl remaining 1/2 tablespoons oil into exhaust wok, include cumin seeds and chiles and panfry a couple of moments until the point when cumin seeds begin to pop. Press chiles against sides of wok to scorch their skins.

Include scallions and panfry 1 minute. At that point return sheep to wok and panfry 1 to 2 minutes more until the point when sheep is cooked through. Kill warm, sprinkle with salt and drops of sesame oil, and serve promptly.