Mince Stir-Fry: Quick Chinese Hack
A revolutionary method for achieving tender, flavourful Chinese stir-fries quickly by using ground lamb, seasoned with aromatic cumin and a glossy soy glaze. Perfect for a fast weeknight meal with authentic taste.
Ingredients
- 500 g lamb mince (20% fat ideal)
- 1 tablespoon neutral oil
- 0.5 medium onion chopped
- 3 cloves garlic minced
- 2 small dried chili sliced (optional)
- 1 tablespoon ground cumin
- 3 tablespoons light soy sauce
- 1 teaspoon dark soy sauce (optional
- 1 teaspoon black vinegar or citrus juice (to taste)
- 0.25 cup fresh coriander stalks chopped
- steamed rice for serving
Instructions
- Unwrap the lamb mince and leave it uncovered in the fridge for 1-2 hours to dry the surface. Do not pre-salt.
- Heat 1 tablespoon of neutral oil in a large non-stick pan over high heat. Add the lamb mince in one piece, spreading it to form an even sheet. Let it brown undisturbed for 3-4 minutes until a crust forms.
- Break the mince lengthwise in half, flip the pieces, and then break crosswise into chunky slices. Continue cooking until just done and browned.
- Remove the cooked mince from the pan and set aside. Carefully drain and reserve about 1-2 tablespoons of the rendered fat and juices.
- Return the pan to medium heat with 1 tablespoon of reserved fat. Add chopped onion, minced garlic, and sliced dried chili (if using). Sauté for 2-3 minutes until fragrant.
- Add ground cumin to the pan and cook for 30 seconds until fragrant. Pour in light soy sauce and dark soy sauce (if using). Add the strained reserved meat juices. Bring to a simmer and reduce until the sauce is glossy and slightly thickened.
- Return the cooked lamb mince to the pan. Toss to coat evenly with the glossy sauce. Stir in chopped coriander stalks and a splash of black vinegar or citrus juice to balance the flavors.
- Serve hot immediately with steamed rice.
Notes
Control fat balance by draining and adding back only what you want. Always reduce sauce before adding mince back to prevent steaming. Finish with acidity like vinegar or citrus to brighten rich, glossy flavours. This method also works wonderfully with chicken mince for Kung Pao, beef mince for Beef & Broccoli, or pork mince for Pork with Chinese Greens.