Cumin Lamb Stirfry, Northern Chinese-style on a Hot Plate (孜然羊肉/炒烤肉)

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This dish is the answer to a question: is it possible to replicate the taste of grilled lamb using solely a wok?

Answer: kind of. At the very least, you can make a real tasty dish. There’s two style here — the Northwest Xinjiang style, and the Northeast style we did in this video. This one uses a couple extra ingredients, includes a quick dip in oil, and serves on a sizzling hot plate.

As always, the full, written recipe is over here on Reddit:

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Outro Music: «Add And» by Broke For Free

ABOUT US
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Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris — a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China — you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years — you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients — but feel free to ask for tips about adaptations and sourcing too! Источник видео youtube.com/watch?v=rLwmjUHv-C4