I've been jonesing for Chinese food for what seems like months now. There's only one way to satisfy that...
Cook it myself. Here just a quick sauté of a few vegetables, and I added some leftover already cooked pork from the kabobs I'd made the night before. But last night, much better...
Was this Szechuan style lamb dish. My research indicated that not much lamb is (or was) eaten in the Szechuan region. But it was in my fridge and ready to be cooked, so it's marinated in Shaoxing wine, a little salt, cornstarch. I toasted and crushed Szechuan peppercorns and cumin seed along with red pepper flakes and the sauce itself was soy, Shaoxing, pinch of sugar and a bit of homemade stock.
So - Szechuan lamb with cabbage, leeks, and scallions. It came out really good.
