Chinese Imperial Fatost

Ingredients

In this adaptation of Fatost to Chinese imperial cuisine, we incorporate Chinese spices and cooking techniques to elevate the dish. The original Armenian Fatost typically uses beef or lamb, but we specifically use lamb for its tenderness and delicate flavor. The marinade is enhanced with Chinese spices like star anise, ginger, and Sichuan peppercorns to infuse the meat with aromatic flavors. The sauce is also modified to include Chinese ingredients such as soy sauce, rice vinegar, and hoisin sauce, giving it a distinct umami taste. The dish is served with steamed rice, a staple in Chinese cuisine, instead of traditional Armenian bread. We alse have the original recipe for Fatost, so you can check it out.

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 star anise 2 star anise
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, rice vinegar, hoisin sauce, ginger, garlic, Sichuan peppercorns, and star anise.
2. 2.
   Add the lamb pieces to the marinade and toss to coat. Let it marinate for at least 30 minutes, or overnight for more flavor.
3. 3.
   Heat the vegetable oil in a wok or large skillet over high heat.
4. 4.
   Add the marinated lamb and stir-fry for 5-6 minutes, or until cooked to your desired level of doneness.
5. 5.
   Remove the star anise from the lamb and discard.
6. 6.
   Garnish with fresh cilantro and serve the Chinese Imperial Fatost with steamed rice.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim excess fat before marinating.
• Sichuan peppercorns — Adjust the amount according to your spice preference. Crush them just before using to retain maximum flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the marinade.
• If you prefer a thicker sauce, mix 1 teaspoon of cornstarch with 2 teaspoons of water and add it to the stir-fry during the last minute of cooking.
• Experiment with different herbs for garnish, such as Thai basil or mint, to add a fresh twist to the dish.
• Serve with a side of stir-fried vegetables for a complete meal.
• Leftovers can be used to make delicious wraps or sandwiches the next day.

Serving advice

Serve the Chinese Imperial Fatost hot, with steamed rice on the side. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the tender pieces of lamb on a serving platter, drizzle the sauce over them, and sprinkle with fresh cilantro. Serve the steamed rice in a separate bowl or on individual plates for an elegant presentation.