Xinjiang Chinese · China

Orange and Cumin Spicy Xinjiang Spinach and Mutton Stir-Fry

Name: Orange and Cumin Spicy Xinjiang Spinach and Mutton Stir-Fry
Total time: 27 min
Yield: 2 servings
Cuisine: Xinjiang Chinese
Ingredients: 300g mutton slices; 2 cups spinach; 3 cloves garlic; 1 red chili; 2 tbsp soy sauce; 1 tbsp chili paste; 1 tbsp vegetable oil; 1 tsp sugar; 1 tsp cumin; 1/2 tsp Sichuan peppercorns; 1 tbsp orange zest; 1/2 tsp cumin

A bright and aromatic variation with orange zest and additional cumin.

27 minutes2 servings

Method

Add orange zest and cumin to the soy sauce and chili paste.
Heat oil in a wok over high heat.
Add garlic and chili, stir-fry until fragrant.
Add mutton, cook until nearly done.
Add spinach, soy sauce, chili paste, and sugar, stir-fry until spinach wilts.
Sprinkle cumin and Sichuan peppercorns, stir to combine.

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