1 cup Medium-grain white rice
2 tbsp Canola oil
1 tbsp Garlic, minced
1 tbsp Ginger, minced
2 tbsp Hot bean paste
0.25 cup Low sodium soy sauce
2 Ground American lamb
2 Chicken stock
0.50 cup Fermented black beans, soaked 30 mins, drained & rinsed
0.25 cup Chili oil
0.25 cup Sesame oil
1 tbsp Sichuan peppercorns, toasted & ground
0.50 tsp Five spice
0.50 tsp Cumin seeds, toasted & ground
0.50 cup Scallions, thinly sliced
1 cup Cilantro leaves
1Wash rice by submerging in 1 quart water; stir with hands and drain well. Repeat twice more; drain completely. In a medium saucepan, combine rice and 2 cups water; bring to a boil over high heat. Stir rice with a wooden spoon; reduce heat to medium-low. Cook for 6 to 8 minutes, stirring rice occasionally. Turn off heat; cover pot. Let rice sit for about 15 minutes to absorb last of the water; fluff with a fork. Cover tightly until ready to serve.
2In a large, heavy-bottomed saucepan over medium heat, heat oil. Add garlic and ginger; cook until golden, stirring often. Add bean paste; cook until fragrant. Add soy sauce; stir until incorporated. Add lamb and sauté. When lamb is broken up and starting to brown, add stock; simmer for 15 minutes.
3In a small bowl, mix cornstarch and 1 tablespoon ice water. Whisk into ragu; let thicken. Add beans, chili oil, sesame oil, peppercorns, five spice and cumin; simmer for 30 minutes.
4Place 1 cup of rice into 6 bowls; divide ragu on top. Garnish with scallions and cilantro.
Ingredients
1 cup Medium-grain white rice
2 tbsp Canola oil
1 tbsp Garlic, minced
1 tbsp Ginger, minced
2 tbsp Hot bean paste
0.25 cup Low sodium soy sauce
2 Ground American lamb
2 Chicken stock
0.50 cup Fermented black beans, soaked 30 mins, drained & rinsed
0.25 cup Chili oil
0.25 cup Sesame oil
1 tbsp Sichuan peppercorns, toasted & ground
0.50 tsp Five spice
0.50 tsp Cumin seeds, toasted & ground
0.50 cup Scallions, thinly sliced
1 cup Cilantro leaves
Directions
1Wash rice by submerging in 1 quart water; stir with hands and drain well. Repeat twice more; drain completely. In a medium saucepan, combine rice and 2 cups water; bring to a boil over high heat. Stir rice with a wooden spoon; reduce heat to medium-low. Cook for 6 to 8 minutes, stirring rice occasionally. Turn off heat; cover pot. Let rice sit for about 15 minutes to absorb last of the water; fluff with a fork. Cover tightly until ready to serve.
2In a large, heavy-bottomed saucepan over medium heat, heat oil. Add garlic and ginger; cook until golden, stirring often. Add bean paste; cook until fragrant. Add soy sauce; stir until incorporated. Add lamb and sauté. When lamb is broken up and starting to brown, add stock; simmer for 15 minutes.
3In a small bowl, mix cornstarch and 1 tablespoon ice water. Whisk into ragu; let thicken. Add beans, chili oil, sesame oil, peppercorns, five spice and cumin; simmer for 30 minutes.
4Place 1 cup of rice into 6 bowls; divide ragu on top. Garnish with scallions and cilantro.
Sichuan American Lamb Ragu with White Rice
