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Mar 31, 2013 07:39 AM

Leftover ideas for Sichuan Spicy Fried Lamb?

I just had some wonderful fried Sichuan Spicy Lamb from a popular Sichuan/Szechuan restaurant. We only ate about 1/4 of the dish because it was super spicy and there was just a huge portion. It has lots of hot chili peppers, cumin, sichuan peppercorns, and green onions in the dish.

Now, I'm not sure what to do with the leftovers. The lamb was a bit hard and crunchy and I don't think it would lend itself well to just re-heating. I'm thinking some sort of braise or stew would be a perfect platform in which to use these leftovers.

Any suggestions would be so appreciated!

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  1. cold, out of the container over the sink?

    1. In a burrito with lots of rice.

      1. Agree with magiesmom, wrap it up maybe add some scallions and cilantro perhaps a drizzle of hoysin and enjoy!
        BTW where did you get it? Looks good to this chili head!

        2 Replies
        1. re: sel

          The dish is the Fried Lamb with Cumin from Chung King Szechuan Restaurant in Monterey Park, CA.

        2. Sichuan Spicy Lamb Fried Rice or Noodles

          1. Cook up some noodles (about 3/4 of the way to al dente). Reserve the water in the pot.

            Bring the lamb to room temp by just leaving it out on the counter for a bit.

            Put some of the cooked noodles in a deep (big!) bowl. Spoon some of the lamb over the noodles. Then spoon some of the leftover noodle water into the bowl (make sure the noodle water is still piping hot when you do this, reheat it if necessary).

            Then take a large lid or plate and cover the bowl for about 2-3 minutes.

            Eat. Bib optional.

            1 Reply