Home Cooking 7

Any Sichuan Cooks Out There?

Pei | Jun 9, 200806:21 PM

A disappointing rendition of a dish my husband remembers fondly has me wondering if I can do better at home.

During his time in China, he had a dish that he describes as very thin slices of lamb (like the kind used for hot pot) stir fried and topped with a mound of toasted cumin and fresh cilantro.

All he remembers is that the lamb was stir fried and quite dry, not in any kind of saucy base. He's almost certain that the cumin was toasted with chili or chili flakes as well as Sichuan peppercorns.

I have never had this dish, but I do love the combination of cumin with lamb. Can anyone shed some light on how to recreate this?

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