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Hong Kong-style Stir-fried Mutton with Scallions

Name: Hong Kong-style Stir-fried Mutton with Scallions
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 servings
Cuisine: chinese
Ingredients: Mutton / Lamb; scallion; Red pepper; alkali powder; Salt; white pepper powder; light soy sauce; Shaoxing wine; sesame oil; Egg Yolk; dark soy sauce; corn starch; vegetable oil; scallion oil; sugar; Chinkiang vinegar

groups3 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 5 minsscheduleTotal: 15 minsoutdoor_grillStir-fry

Allergens:warningEggswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total

Preparation

00:00:27

warningStay safe

Wash hands thoroughly after handling raw mutton to avoid cross-contamination; raw meat carries bacteria which can contaminate other ingredients.

Wash the mutton leg and slice it into thick pieces about the thickness of a coin
Cut the mutton against the grain
Soak the sliced mutton in clean water to remove blood and gamey smell

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Watch out

Cut the meat slices evenly and against the grain, otherwise the meat will be tough and hard to chew.

Ingredients:Mutton / Lamb (250 g)

Tools:cutting boardcleaver

Preparation

00:01:13

Wash the scallion and cut it into rolling pieces
Prepare a small amount of red pepper cut into small pieces

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Watch out

Press the scallion steadily while cutting, and keep the pieces uniform in size for even cooking.

Ingredients:scallion (1 piece)Red pepper (1 piece)

Tools:cleaver

Preparation

00:01:33

Take out the soaked mutton and squeeze out the water firmly
Mix alkali powder 1 g, salt 2 g, white pepper 1 g, light soy sauce 10 ml, and Shaoxing wine 15 ml in a bowl
Add the drained mutton and massage until no liquid is visible and the surface becomes sticky
Add sesame oil 5 ml and 1 egg yolk, mix well
Add dark soy sauce 5 ml and mix until the mutton is colored and sticky
Add corn starch 10 g to lock in moisture
Finally, add vegetable oil 10 ml to prevent sticking during stir-frying

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Watch out

Massage the meat thoroughly until no liquid remains and the surface is sticky, otherwise the coating will shed when cooking.

Ingredients:Mutton / Lamb (250 g)alkali powder (1 g)Salt (2 g)white pepper powder (1 g)light soy sauce (10 ml)Shaoxing wine (15 ml)sesame oil (5 ml)Egg Yolk (1 piece)dark soy sauce (5 ml)corn starch (10 g)vegetable oil (10 ml)

Tools:bowl

Active Cooking

00:03:10

warningStay safe

Oil temperature is extremely high when dropping meat, and oil may splatter; stand to the side to prevent oil burns.

Heat the wok until smoking, add 10 ml vegetable oil to coat and pour out
Add another 10 ml vegetable oil for hot wok cold oil method
Add the marinated mutton, let it sit for 5 to 6 seconds to prevent coating loss
Slowly push apart with a spoon and stir-fry for about 1 minute until the surface turns slightly white, then remove

local_fire_departmenthigh heat

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Watch out

Let the mutton sit for a few seconds after dropping into the wok before stirring, otherwise the starch will shed and stick to the wok.

Ingredients:vegetable oil (20 ml)Mutton / Lamb

Tools:spatulawok

Active Cooking

00:04:06

Start a new wok, add 15 ml scallion oil
Add the scallion pieces and stir-fry until fragrant
Add 5 ml dark soy sauce for color, stir-fry until scallions soften slightly

local_fire_departmentmedium heat

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Watch out

Do not use overly high heat when stir-frying scallions, otherwise they will burn and lose their sweet flavor.

Ingredients:scallion oil (15 ml)scalliondark soy sauce (5 ml)

Tools:spatulawok

Active Cooking

00:04:36

warningStay safe

Splashing vinegar into a hot wok creates a sudden burst of steam; move hands away to prevent steam burns.

Pour in the cooked mutton and stir-fry evenly
Season with salt 2 g, white pepper 1 g, sugar 1 g, and light soy sauce 10 ml, stir-fry for 5 seconds to dissolve seasonings
Splash 5 ml Chinkiang vinegar along the edge of the wok for aroma
Quick stir-fry on high heat to release wok hei and aroma until glossy, then turn off the heat and plate

local_fire_departmenthigh heat

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Watch out

Aged black vinegar must be drizzled along the edge of the wok, otherwise the flavor cannot be evenly distributed and the aroma cannot be stimulated.

Ingredients:Mutton / LambSalt (2 g)white pepper powder (1 g)sugar (1 g)light soy sauce (10 ml)Chinkiang vinegar (5 ml)

Tools:spatulaplatewok