Ingredients
200 g shredded lamb, 250 g shredded bamboo shoots, 15 g vermicelli noodles, 25 g soaked shiitake mushrooms.
Seasonings
500 g (about 1 lb) vegetable oil, 25 g each green and red bell peppers, 15 g egg white, 3 teaspoons dark soy sauce, 3 teaspoons shredded scallions, 1.5 teaspoons shredded ginger, 1 teaspoon ground white pepper, 1 teaspoon sesame oil, 0.5 tablespoon Shaoxing wine, 0.5 tablespoon cornstarch slurry.
Instructions
1. In a bowl, combine sesame oil, white pepper, dark soy sauce, and half the wet cornstarch to make the sauce; set aside. Place the shredded lamb in a bowl, add the egg white and remaining wet cornstarch, and mix well to coat.
2. Place a wok over high heat, add vegetable oil and heat until it reaches 350°F (about 175°C), then add the vermicelli and fry until puffed and crispy, drain in a colander and transfer to a serving plate; leave half a tablespoon of oil in the wok and heat to 350°F, then gently cook the shredded lamb in the oil until just done, and drain in a colander.
3. Heat some oil in a wok to medium-low heat (about 40% hot), add shredded ginger, scallion, green and red chili peppers, bamboo shoots, and shiitake mushrooms, stir-fry until fragrant, then add the shredded lamb, splash in Shaoxing wine, pour in the prepared sauce, stir everything together well, drizzle with a little cooked oil, transfer to a plate, and garnish with crispy fried vermicelli around the edges.