Spicy cabbage and lamb
, Serves 4
A quick Sichuan-style stir-fry of crumbly spiced lamb and hispi cabbage, braised in a doubanjiang sauce.
| 400 g lamb mince | Mix lamb with spices, rest 30 min | Fry lamb in hot oil, 5–10 min | Fry onion & pepper 2 min | Stir in cabbage, garlic & ginger | Add sauce, cover, 10–15 min medium | Stir in spring onion & coriander, season | Add extra vinegar, sugar, chilli flakes & fresh chilli | Serve topped with garnish & chilli oil |
| 1 tsp bicarbonate of soda | ||||||||
| 1 tsp dried chilli flakes | ||||||||
| 1 tbsp ground cumin | ||||||||
| 1 tsp MSG or chicken powder | ||||||||
| 1 pinch salt (for the lamb) | ||||||||
| 1 splash water (for the lamb) | ||||||||
| 2 tbsp neutral oil, for frying | ||||||||
| 1 brown onion, thinly sliced | ||||||||
| 1 red pepper, thinly sliced | ||||||||
| 1 hispi cabbage, halved and thinly sliced | ||||||||
| 3 garlic cloves, grated | ||||||||
| 1 thumb-sized piece fresh root ginger, grated | ||||||||
| 1 tbsp soy sauce | ||||||||
| 1 tbsp Chinese black vinegar | ||||||||
| 1 tsp ground Sichuan peppercorns | ||||||||
| 1 tsp chicken gravy granules or chicken powder | ||||||||
| 1 tbsp doubanjiang | ||||||||
| 2 tbsp water (for the sauce) | ||||||||
| 1 handful spring onion greens, chopped (most of it) | ||||||||
| 1 handful fresh coriander, chopped (most of it) | ||||||||
| salt and freshly ground black pepper | ||||||||
| extra Chinese black vinegar, to taste (optional) | ||||||||
| 1 pinch sugar (optional) | ||||||||
| extra dried chilli flakes (optional) | ||||||||
| 1 fresh chilli, finely chopped (optional) | ||||||||
| reserved spring onion greens, to serve | ||||||||
| reserved fresh coriander, to serve | ||||||||
| chilli oil, to serve (optional) |
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