Sichuan Lamb Ragu with Rice
Chef Karen Akunowicz
Myers + Chang
Boston
Meals in bowls are not new to Chinese cuisine, but now American chefs are adapting these vessels as an efficient and appealing way to serve Asian food. At Myers + Chang in Boston, chef Akunowicz uses white rice as a base for a spicy ground lamb preparation. The recipe gets its heat from Sichuan peppercorns, chili oil and hot bean paste.
Ingredients
1 cup medium-grain white rice
2 tbsp. canola oil
1 tbsp. minced garlic
1 tbsp. minced fresh ginger
2 tbsp. hot bean paste
¼ cup low-sodium soy sauce
2 lb. ground lamb
2 cups chicken stock
1 tbsp. cornstarch
½ cup fermented black beans, soaked 3o minutes, drained and rinsed
¼ cup chili oil
¼ cup sesame oil
1 tbsp. Sichuan peppercorns, toasted and ground
1/2 tsp. Chinese five spice
1/2 tsp. cumin seeds, toasted and ground
½ cup thinly sliced scallions
1 cup cilantro leaves
Steps
1. Wash rice by submerging in 1 quart water; stir with hands and drain well. Repeat twice more; drain completely.
2. In 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.
3. In 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; saute until lamb breaks up and starts to brown. Stir in stock; simmer for 15 minutes.
4. In small bowl, mix cornstarch and 1 tablespoon ice water. Whisk into lamb mixture; simmer until thickened. Add beans, chili oil, sesame oil, peppercorns, five spice and cumin; simmer for 30 minutes.
5. To serve, place 1 cup rice into each of 6 bowls; divide lamb ragu on top. Garnish with scallions and cilantro.
Photo courtesy of American Lamb Board