Stir-fried cumin lamb (Ziran yangrou) from A Very Chinese Cookbook: 100 Recipes from China and Not China (But Still Really Chinese) (page 178) by Kevin Pang and Jeffrey Pang and America's Test Kitchen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shapije1 on April 13, 2026

    This was my first attempt at cooking this dish, which is usually one of my favorites at Chinese restaurants. I didn’t have lamb on hand, so I cooked it using beef instead. The taste was OK, but it missed that irresistible, magical note that I often get in the restaurant versions.

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