Tingly Lamb Stir-Fry With Potatoes and Pine Nuts Recipe | Saveur

Ingredients

• 3 Tbsp. vegetable oil, divided
• 2 Tbsp. soy sauce, divided
• 1 Tbsp. Shaoxing wine
• 1 tsp. sugar, divided
• ½ tsp. cornstarch
• 9 oz. boneless lamb leg, cut into 1½-in.- by ¼-in. strips
• 1 Yukon Gold potato, peeled and thinly sliced
• 2 Tbsp. red Sichuan pepper oil, divided
• 1½ tsp. oyster sauce
• ½ tsp. sesame oil
• 1 Tbsp. finely chopped garlic
• 1¼ tsp. finely chopped fresh ginger
• 2 scallions, coarsely chopped
• 1 medium onion, thinly sliced
• 1–2 Tbsp. Chinese chile oil (optional)
• 2 Tbsp. pine nuts, toasted
• Chopped cilantro and white rice, for serving