Ingredients:
1 lb lamb shoulder, cut into strips
1 tbsp shaoxing wine
2 tbsp pineapple juice
1 tsp corn starch
1 tbsp olive oil

1 tbsp cumin seeds
2 tsp gochugaru
2 tsp sichuan peppercorn
1/2 tsp salt
1/2 onion
1/2 lb green beans

Marinate lamb for at least two hours. Stir fry until cooked through. Set aside and stir fry onion and green beans until just cooked. Grind cumin seeds and mix with gochugaru, sichuan peppercorn and salt. Add lamb and seasoning mixture to pan and mix until combined.

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