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    You are in: Home / Recipes / Stir-Fry of Hoisin Lamb With Cashews and Snow Peas Recipe
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    Stir-Fry of Hoisin Lamb With Cashews and Snow Peas

    Stir-Fry of Hoisin Lamb With Cashews and Snow Peas. Photo by Leggy Peggy

    1/1 Photo of Stir-Fry of Hoisin Lamb With Cashews and Snow Peas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    Brookelynne26's Note:

    The Splendid Table

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    Ingredients:

    Servings:

    Units: US | Metric

    The Lamb (or Beef)

    Vegetables

    Sauce

    Stir-Fry

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on February 29, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Stir-Fry of Hoisin Lamb With Cashews and Snow Peas

    Serving Size: 1 (165 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 434.9
     
    Calories from Fat 268
    61%
    Total Fat 29.8 g
    45%
    Saturated Fat 7.6 g
    38%
    Cholesterol 60.3 mg
    20%
    Sodium 749.0 mg
    31%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 1.8 g
    7%
    Sugars 6.1 g
    24%
    Protein 20.0 g
    40%

    The following items or measurements are not included:

    Chinese five spice powder

    snow pea pods

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