Directions
Step 1
In a medium bowl, stir collectively 1½ teaspoons of the vegetable oil, 1 tablespoon of the soy sauce, the wine, ½ teaspoon of the sugar, and the cornstarch. Add the lamb and switch to coat, then cowl and refrigerate for 40 minutes, or as much as 24 hours.
Step 2
In a medium pot of boiling water, cook dinner the potato till tender but agency, 2–3 minutes, then drain and put aside.
Step 3
In a small bowl, stir collectively half of the Sichuan pepper oil, 1 tablespoon of the vegetable oil, the oyster sauce, sesame oil, and remaining soy sauce and sugar and put aside.
Step 4
Place a big wok or skillet over excessive warmth. When it’s sizzling, add 1 tablespoon of the vegetable oil and the lamb and stir-fry till browned, 2–3 minutes. Switch to a bowl. To the empty wok, add the remaining vegetable oil, the garlic, ginger, and scallions and stir-fry till aromatic, 30–60 seconds. Add the onion and cook dinner till tender, 3–4 minutes. Add the reserved potato and proceed stir-frying till browned on the edges, about 3 minutes. Add the reserved lamb (leaving any juices within the bowl) and Sichuan oil combination and stir-fry to coat, about 2 minutes. Stir within the chile oil (if utilizing), then switch to a platter. High with the remaining Sichuan pepper oil, pine nuts, and cilantro, and serve sizzling with rice.
