Method
Slice and marinate
Slice lamb neck fillet against the grain into 2–3mm pieces. Chill it in the freezer for 15–20 minutes if it is too soft to slice. Marinate with 1 tablespoon soy sauce, Shaoxing wine, white pepper, and starch. Finish with a little oil and rest for 10–15 minutes.
Flash-fry the lamb
Heat the pan well, add oil, and spread the lamb out quickly. Stir-fry over medium-high heat just until it changes colour, about 30–60 seconds, then remove.
Scallions and finish
Add more oil if needed. Fry ginger and scallions over medium-high heat until the scallion edges char slightly and smell sweet. Return the lamb and add a sauce of 1 tablespoon soy sauce, oyster sauce, a little sugar, and 1 tablespoon water. Toss for 20–40 seconds.
Add cumin and a few drops of vinegar around the edge of the pan, then serve.
Key Tips
- Slice lamb neck fillet thinly against the grain
- The first fry should only colour the lamb; it will cook again at the end
- Use plenty of scallion and let the edges char slightly
- Mix the sauce before cooking because the final stir-fry is very fast