Zi Ran Yang Rou (Cumin Lamb Stir-Fry)

Slice 280 g lamb thinly into bite-size pieces, then coat it with 0.5 tbsp soy sauce and marinate for 10 minutes.

Before cooking, shake off excess surface moisture so the meat sears instead of steaming.

Slice 70 g onion thinly and cut 25 g scallion into 4 cm lengths.

Keep 1 tbsp minced garlic ready beside the stove because the wok stage moves quickly once the oil is hot.

Heat a wok or heavy pan over high heat for at least 1 minute, then add 1.5 tbsp cooking oil.

When the oil shimmers, stir-fry the minced garlic for only 10 seconds so it smells fragrant but does not burn.

Spread the lamb in a single layer and keep the heat high, leaving it undisturbed for about 40 seconds.

When the edges turn brown, flip and toss quickly so the outside sears while the inside stays tender.

When most of the lamb surface is cooked, add the onion and stir-fry for 40 seconds to 1 minute.

Stop when the onion just turns slightly translucent, before it releases too much moisture and cools the pan.

Add 1.5 tsp ground cumin, 1 tsp chili flakes, and the remaining 0.5 tbsp soy sauce, then stir-fry for about 1 minute.

Check the thickest lamb piece and continue cooking if it is not cooked through. Fold in the scallions and serve.