Sweet Pepper and Garlic Stir-Fried Lamb Slices with Cloud Ear Fungus

Why people make this dish

Bro Niu came up with this recipe on a rainy summer afternoon when the air-conditioning on a long bus journey left him feeling chilled to the bone, with stiff, uncomfortable knees. Lamb is one of the warming foods in the Cantonese kitchen — deeply associated with supporting the spleen and stomach and easing cold-type aches in the lower back and limbs. Spotting a packet of Mongolian lamb slices at the supermarket (mild in flavour, barely any gamey smell), he decided to stir-fry them quickly with sweet pepper, cloud ear fungus and green garlic. The result is a vibrant, fast weekday dish that warms you from the inside.

Who it suits / who should be cautious

• Well suited to people who feel cold easily, have a weak or “cold” stomach, or experience dull aching in the knees and lower back during cold or wet weather
• A good quick dish for those recovering from exposure to cold or air-conditioning
• Lamb is warming in nature; those with a hot constitution, active fever, or internal heat signs should moderate their intake

Why these ingredients (the food-therapy logic)

• Lamb (yang rou): One of the warming meats in Chinese food therapy. Traditionally associated with supporting the spleen and stomach, replenishing yang energy, and easing cold-type aches in the joints and lower back.
• Green garlic (qing da suan): Provides warmth and a pungent, dispersing quality that helps “move” cold and stagnation in traditional thinking.
• Sweet bell pepper: Contributes vitamins and natural sweetness; the combination of green and red adds colour and mild warmth.
• Cloud ear fungus (yun er): A gentle, nourishing addition associated with supporting blood and improving circulation.
• Ginger (jiang): A classic partner to lamb; helps temper any gamey notes and adds warming properties.

Ingredients (2 servings)

Ingredient	Amount	Notes
Frozen lamb slices (yang rou pian)	~150 g (4 liang)	Thaw fully before marinating
Green sweet bell pepper	Half	Seeds removed, cut into thick strips
Red sweet bell pepper	Half	Seeds removed, cut into thick strips
Cloud ear fungus (yun er)	1 small handful	Soaked until soft, stems trimmed
Green garlic stalks (qing da suan)	3 stalks	Old outer leaves removed, cut into sections
Minced ginger (jiang rong)	1 tsp
Light soy sauce	A little	For marinating
Ground white pepper	A pinch	For marinating
Cornstarch	A little	For marinating
Salt and seasoning	To taste
Cooking oil	A little

Method

1. Thaw the lamb slices fully. Mix with a little light soy sauce, white pepper and cornstarch; set aside to marinate briefly.
2. Remove the seeds from the bell peppers and cut into thick strips.
3. Soak cloud ear fungus until fully soft; trim the tough stems.
4. Remove the tough outer leaves from the garlic stalks and cut into sections.
5. Heat a little oil in a wok over high heat. Stir-fry the minced ginger until fragrant.
6. Add the lamb slices and toss until just cooked through and lightly golden. Remove and set aside.
7. In the same wok, stir-fry the bell pepper strips and cloud ear fungus for a minute or two.
8. Return the lamb to the wok, add the garlic sections and seasoning. Toss everything together for a few seconds and serve immediately.

Bro Niu’s tips

• Mongolian lamb slices (sold frozen in many Asian supermarkets) have a noticeably milder flavour than other varieties — minimal gamey smell, very tender texture. Worth trying if you can find them.
• Do not overcook the lamb once it goes back in the wok — just a few quick tosses is enough to keep it tender.
• This dish works well as a warming weekday meal paired with steamed rice.

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Published May 23, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.