Spring Onion Lamb (Cong Bao Yang Rou)
Thin slices of tender lamb seared in a very hot wok with a great pile of spring onions, a splash of black vinegar and lots of white pepper.
- Time25 min
- LevelEasy
- Costabout £2.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 509kcal
- 29.1gcarbs
- 12.5gof which sugars
- 28.8gfat
- 10.8gsaturates
- 31.1gprotein
- 7.7gfibre
- 1.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Mix the lamb with the first 1 tbsp soy sauce, the Shaoxing wine, cornflour and sesame oil. Leave for 15 minutes.
15 min - 2
Heat 2 tbsp of the sunflower oil in a wok over the highest heat until it starts to smoke.
- 3
Spread half the lamb across the wok in a single layer and leave it for 30 seconds to sear, then stir fry for 1 minute until just browned. Lift out. Repeat with the rest.
1 min 30 s - 4
Add the last 1 tbsp oil. Stir fry the spring onion whites, garlic and ginger for 1 minute, until the spring onions are soft at the edges.
1 min - 5
Return the lamb and add the black vinegar, the second 1 tbsp soy sauce, the sugar and white pepper. Toss for 1 minute.
1 min - 6
Add the spring onion greens, toss for 15 seconds and serve straight away with rice or warm flatbreads.
0 min 15 s
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
