12 oz lean boneless leg of lamb, cut into 1/4-inch-thick, bite sized slices
1 tbsp minced garlic
2 tbsp Shaoxing rice wine, separated
1 tsp dark soy sauce
3/4 tsp roasted and ground Sichuan peppercorns
1/2 tsp cornstarch
1/4 tsp salt
1/4 tsp sugar
1 tsp sesame oil
1 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp peanut or vegetable oil
1 bunch scallions, finely shredded
In a medium bowl combine the lamb, garlic, 1 tbsp of Shaoxing rice wine, dark soy, ground Sichuan peppercorns, cornstarch, salt and sugar. Stir to combine. Stir in the sesame oil. In a small bowl combine the hoisin sauce, rice vinegar, soy sauce, and the remaining tbsp Shaoxing rice wine.
Heat a 14-inch wok or 12-inch skillet over high head until a bead of water vaporizes within 1-2 seconds of contact. Swirl in peanut oil, carefully add lamb, and spread evenly in one layer in the wok. Cook undisturbed for 1 minute, letting the lamb begin to sear on one side. Using a metal spatula, stir-fry 1 minute, or until the lamb begins to brown on all sides, but is not cooked through. Add the scallions and stir-fry about 10 seconds or until just combined. Swirl the hoisin sauce mixture into the wok and stir-fry 30 seconds to 1 minute, or until the lamb is just cooked through.
Serve with rice.