Lamb Stir Fry With Orange And Sichuan Pepper Recipes

LAMB WITH SICHUAN PEPPER AND ORANGE

Steps:

• Heat the oil in a wok and fry the orange peel in it until lightly browned. Remove both oil and peel and set aside. When the peel is cool enough to handle, cut it into fine julienne strips. Reserve the oil.
• Seed the chili peppers and cut them into julienne strips. Add to the orange shreds and set aside.
• Put the peppercorns in a dry skillet, toast them over moderate heat until they begin to smoke, then remove and crush fine in a mortar.
• Cut the lamb across the grain into fairly uniform slices ( 3/8 inches thick and 1 to 1 1/2 inches long). Put them in a bowl and mix thoroughly with the crushed pepper.
• Heat the wok in which the peel was fried until very hot, spread out the lamb slices in a single layer and fry them for 1 minute without moving them. Then stir-fry vigorously for 10 to 20 seconds and remove quickly to a serving dish. (They will still be raw in the center at this point.)
• In the wok, heat the reserved orange oil until hot again, add salt to taste and stir-fry the onion rings until nicely browned. Add the orange peel, the red-pepper shreds and the lamb, stir-fry for 5 to 10 seconds and dish up. Serve over noodles dressed with a little sesame oil and soy sauce.

SPICY ORANGE LAMB AND NOODLE STIR-FRY

Steps:

• Heat oils in a wok or large frying pan, add lamb cook until browned.
• Add garlic, ginger and chillies stir-fry 1 minute.
• Add soy sauce, black bean sauce, stock, rind and sugar, stir to combine.
• Add snow peas and noodles, stir-fry until snow peas are just tender and noodles are heated through.

LAMB AND PEPPER STIR FRY

Steps:

• In a small bowl mix the soy sauce and honey.
• Heat a large nonstick wok or skillet over high heat.
• Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
• With a slotted spoon, transfer to a plate.
• Reduce heat slightly.
• Add the bell peppers; stir fry until slightly softened, about 4 minutes.
• Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
• Return lamb to wok.
• Add the broth and pepper; stir fry 30 seconds longer.
• Serve, sprinkled with the mint.

SZECHUAN LAMB WITH PEPPERS AND SPINACH

Steps:

• Slice the lamb across the grain into strips 1/2 inch thick.
• 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.
• During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
• 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.
• Remove the lamb to a plate and set aside.
• Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
• Cook, stirring constantly, until fragrant, about 1 minute.
• Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
• Add 1 TBS water and stir-fry for 1 minute more.
• Stir in the spinach and mix well with other ingredients.
• 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.
• Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
• Serve immediately.