Prep 0 mins
Cook 30 mins
The Splendid Table
The Lamb (or Beef)
- 1 -1 1⁄4 lb tender lamb, trimmed of fat and connective tissue, and cut into 1/2-inch by 1-inch chunks
- 1 teaspoon Chinese five spice powder or 1⁄2 teaspoon anise seeds or 1⁄2 teaspoon fennel seed, bruised
- 1⁄4-1⁄2 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon dry red wine
- one 1-inch piece fresh peeled ginger, minced
- 1 garlic clove, minced
- 1⁄4-1⁄2 teaspoon salt
- 1 medium red onion, cut into 1-inch dice
- 1⁄2 cup water chestnut, quarters of sliced
- 1 handful snow pea pods, trimmed
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons rice wine or 2 tablespoons dry white wine
- 3 tablespoons vegetable oil
- 1⁄2 cup salted cashews, roughly broken
- Measure out, cut, and group together each section’s ingredients: In a bowl, toss the lamb with its seasonings, including the cornstarch and wine, so it is thoroughly coated. Have the ginger and garlic ready to go into the wok, and have the onion, water chestnuts, and snow peas piled on a piece of paper towel, ready to go. In a small bowl, blend the sauce ingredients together. With this lineup, the stir-fry will easily come together in a few minutes.
- Set a 14- to 16-inch wok or a straight-sided 12-inch sauté pan over high heat. When it is hot, swirl in 1 1/2 tablespoons of the vegetable oil. Add the lamb and stir-fry for 90 seconds. Spread the lamb out as you cook it, so all its sides sear. Immediately remove the lamb to a clean bowl. Wipe out the wok with a thick wad of paper towels.
- Heat the wok again over high heat. Swirl in the remaining 1 1/2 tablespoons oil. Sir in the ginger and the garlic, and stir until fragrant (few seconds), sprinkling with the salt. Immediately add the vegetables. Stir-fry for 1 1/2 to 2 minutes. Add the sauce mixture, and continue stir-frying for another 90 seconds.
- Turn the lamb into the wok, and stir-fry for about 10 seconds to heat it through. Stir in the cashews, and turn the mixture into a serving bowl. Serve immediately.
What a wonderful way to use the beautifully tender lamb leg steaks I bought yesterday. You've done an excellent job of writing clear and easy-to-follow directions. I used fennel seeds. I have never been a huge fan of water chestnuts, but added them anyway, and found that I like them after all. Great how our tastes change. I did double most of the cooking times because I can't get my wok as hot as I'd like, so the extra time was needed. Served with Lao Nai Yang Yu (Chinese Spicy Mashed Potatoes) and a wombok (Chinese cabbage) salad. Many thanks for posting.