Szechuan Lamb With Peppers and Spinach

Total Time
30mins
Prep 20 mins
Cook 10 mins

. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry).

Ingredients Nutrition

Directions

  1. Slice the lamb across the grain into strips 1/2 inch thick.
  2. In a medium bowl or resealable plastic bag, mix 2 tsp soy sauce, all of the hoisin sauce, 2 of the minced garlic cloves, and 1/4 tsp of the red pepper flakes; add lamb and marinate in the refrigerator for 2 hours.
  3. During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
  4. Heat a wok over high heat and add 1 tsp of the oil; when the oil is hot, add the lamb and stir-fry until the pink color is gone, about 2-3 minutes.
  5. Remove the lamb to a plate and set aside.
  6. Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
  7. Cook, stirring constantly, until fragrant, about 1 minute.
  8. Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
  9. Add 1 TBS water and stir-fry for 1 minute more.
  10. Stir in the spinach and mix well with other ingredients.
  11. Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
  12. Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
  13. Serve immediately.
Most Helpful

i was unable to get lamb so i substituted beef. this was quick and easy to make and had great flavor. i used 10 oz of fresh baby spinach and served this over jasmati rice.

chia March 21, 2005