This recipe illustrates very well difference between the cuisine of North Western China and the Chinese food with which most of us are more familiar. This dish includes soya sauce, sesame oil as well as very aromatic spices.
- ½ lb hand-drawn noodles or spaghetti
- 6 oz lamb (leg or filet)
- 4 Tbsp mutton fat or vegetable oil
- 1 Tbsp silk road blend, ground
- 1 tsp cumin, ground
- Hot chili, to taste
- 2 Tbsp garlic, chopped
- 1 Tbsp ginger, chopped
- 1 small eggplant, julienned
- 1 green pepper, julienned
- 20 green beans
- 2 tomatoes, diced
- Salt, to taste
- 3 Tbsp light-coloured soya sauce
- 2 tsp roasted sesame oil
- 2 Tbsp Chinese black or balsamic vinegar
- 4 green onions, sliced
Cook the noodles until al dente; rinse in cold water and set aside.
Cut the lamb into juliennes.
Pour the oil in a wok; once hot, add the lamb, spices, garlic and ginger and sauté for 1 minute.
Remove the lamb from the wok, leaving behind the oil.
Add the vegetables and salt and sauté lightly (3–4 minutes). Return the lamb to the wok.
Add the noodles, soya sauce, sesame oil and vinegar. Sauté; stirring well (1–2 minutes).
Garnish with shallots and serve with extra vinegar on the side.
Fragrant, delicate, with a long-lasting but inoffensive acidity, black vinegar is made from double-fermented black glutinous rice. The older Shanxi black vinegar, Lao Chen Cu, is sealed and aged for a deep, caramel-like flavour. The newer Zhenjiang vinegar is sweeter and more forgiving. Use Zhenjiang vinegar for your Sichuan recipes unless aged vinegar is specifically called for. Never use balsamic vinegar.