Szechuan Lamb With Peppers And Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LAMB WITH HERB PASTE AND SPINACH



Lamb With Herb Paste and Spinach image

This spring lamb offering is coated with an oil-based paste. The oil serves to give the lamb's crust a beautiful glossy appearance and helps infuse it with an herbal scent. You first make a pesto-like purée with a little oil, a lot of dill and parsley, a couple of cloves of garlic and a few anchovies. (The anchovies are optional but I believe invaluable.) Rub this herb paste all over the lamb and roast. When the lamb is done, and its flavorful fat has combined with the herbed oil that has run into the bottom of the pan, you use some of this fat to brown some bread crumbs, which become insanely delicious, and then to sauté a pile of fresh spinach. Voilà: a main dish, a side dish and a crunchy garnish, all in one. It's a meal fit for a celebration, whether religious or secular. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 12

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
3 tablespoons extra virgin olive oil
4 anchovies, optional
2 cloves garlic, peeled
Salt
2 cups coarse bread crumbs, preferably fresh
Freshly ground black pepper
2 tablespoons pine nuts
2 tablespoons raisins or currants
1 pound spinach, chopped

Steps:

  • Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Combine the parsley, dill, oil, anchovies and garlic in a food processor (if you're not using the anchovies, add some salt). Purée, adding a little water if necessary. Rub the lamb with this mixture.
  • Put the lamb on a rack in a roasting pan with about 1/2 cup of water. Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º. If the bottom dries out (the rendering lamb fat should keep it moist), add a little more water. After about 1 hour (total), check the internal temperature with an instant-read thermometer. When it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Remove and let it rest.
  • Pour off and reserve all but 2 tablespoons of the fat and put the pan over a burner (or two, if it fits better). Toast the bread crumbs over low heat, stirring and seasoning with salt and pepper until they're lightly browned. Remove; add another couple of tablespoons of the fat to the pan. Add the pine nuts, raisins and spinach and cook over high heat, stirring frequently, until the spinach is very tender and most of the liquid has evaporated. Carve the lamb and serve it on a bed of spinach, sprinkled with the bread crumbs.

Nutrition Facts : @context http, Calories 746, UnsaturatedFat 25 grams, Carbohydrate 25 grams, Fat 47 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 18 grams, Sodium 1022 milligrams, Sugar 3 grams

SAUTEED SPINACH AND PEPPERS



Sauteed Spinach and Peppers image

We often steam our fresh spinach and eat it plain. But this version dressed up with red pepper, onion and garlic is a nice change. It is really quick and tasty-and pretty, too.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon olive oil
1 large sweet red pepper, coarsely chopped
1 small red onion, finely chopped
3 garlic cloves, minced
8 cups packed fresh spinach
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon sugar

Steps:

  • In a large skillet, heat oil over medium-high heat. Add red pepper; cook and stir for 1 minute. Add onion and garlic; cook 1-1/2 minutes longer or until onion is tender. Add remaining ingredients; cook and stir for 1-2 minutes or until spinach is just wilted.

Nutrition Facts :

SZECHUAN LAMB WITH PEPPERS AND SPINACH



Szechuan Lamb With Peppers and Spinach image

. . . 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).

Provided by FlemishMinx

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces lamb tenderloin
1 tablespoon soy sauce, plus
1 teaspoon soy sauce (divided)
1 tablespoon hoisin sauce
3 cloves garlic, finely minced (divided)
1/2 teaspoon crushed red pepper flakes (divided)
1 tablespoon peanut oil (divided)
1 tablespoon grated fresh ginger
2 large red bell peppers, seeded and cut into thin strips
6 scallions, cut into strips the length of the pepper strips
1 tablespoon water
1/3 cup chicken broth
1 tablespoon cornstarch
8 ounces frozen 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.

Nutrition Facts : Calories 278.5, Fat 15.8, SaturatedFat 6.3, Cholesterol 56.2, Sodium 575.2, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 21.5

SPANISH LAMB WITH SHERRY, HONEY & PEPPERS



Spanish lamb with sherry, honey & peppers image

Open a bottle of sherry for this hearty lamb casserole, rich with sweet and savoury flavours. However, if you don't have saffron, just leave it out

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Time 2h45m

Number Of Ingredients 15

1kg lamb shoulder, trimmed of excess fat, then cubed
1½ tbsp olive oil
1 large onion , roughly chopped
1 red pepper , halved, deseeded and sliced
1 yellow pepper , halved, deseeded and sliced
1 green pepper , halved, deseeded and sliced
2 garlic cloves , grated to a purée
½ tsp paprika
250ml medium sherry
250ml lamb stock
generous pinch of saffron threads
1 tbsp sherry vinegar
1½ tbsp honey
1 tbsp finely chopped parsley , or chopped toasted blanched almonds
cooked couscous , to serve

Steps:

  • Make sure your lamb isn't too damp - pat it dry with kitchen paper if you need to, otherwise it won't colour well. Heat 1 tbsp olive oil in a large casserole dish and brown the lamb over a high heat in batches (if you crowd the pan the meat will sweat and not brown). Remove with a slotted spoon as you go. When all the lamb is browned, add the remaining oil and cook the onion and peppers over a medium heat until the onion is golden and the vegetables are softened. Add the garlic and paprika, and cook for a further 1 min, then add the sherry and bring to a simmer.
  • Put all the lamb back in the pan, along with the stock, saffron, sherry vinegar and honey. Season and bring to just under the boil. Turn the heat down, cover the pan and leave to cook very gently for 2 hrs, turning the meat every so often.
  • In the last half hour of cooking time, remove the lid so that the sherry and stock can reduce. You want to end up with completely tender meat in a flavoursome gravy - how long this takes will depend on how wide your pan is so you may need to give it longer than 30 mins. Check the seasoning. You're unlikely to need to adjust the vinegar or honey but you might want to sweeten the dish slightly. Scatter the parsley or almonds on top (or use both). Serve with the couscous.

Nutrition Facts : Calories 507 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.3 milligram of sodium

LAMB WITH SPINACH



Lamb With Spinach image

Lamb and spinach is always a good combination in Indian curries. Not Indian but very nice is this Greek style dish which has that combination. It is very simple and this was "born" after a holiday in Greece and trying to re-create the taste and with that the memories of a holiday! My husband likes this with rice, I prefer it with orzo.

Provided by PetsRus

Categories     Spinach

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 3/4 lbs cubed lamb
salt and pepper
2 -3 tablespoons olive oil
1 onion, chopped
1 -2 garlic clove, crushed
1 cup bouillon or 1 cup stock
1 3/4 lbs fresh spinach
2 teaspoons oregano
1 tablespoon lemon juice
2 ounces crumbled feta cheese, to taste

Steps:

  • Sprinkle salt and pepper over the cubed lamb, heat the oil in a dutch oven and brown the meat on all sides.
  • Add the onion and garlic and fry until the onion gets translucent.
  • Add the stock, bring to the boil, lower the heat, cover and simmer slowly for 40- 50 minutes or until the meat is tender.
  • Was the spinach and cook for about 5-7 minutes, without adding any water, drain very well and chop roughly.
  • When the lamb had its cooking time, add the spinach together with the oregano and the lemon juice.
  • On a medium heat and stirring regularly, cook until most cooking juices have evaporated, but it should still be moist.
  • Transfer to a serving dish and sprinkle with the feta cheese.

Nutrition Facts : Calories 457.1, Fat 30.6, SaturatedFat 11.5, Cholesterol 118.5, Sodium 558.1, Carbohydrate 11.2, Fiber 4.9, Sugar 2.9, Protein 36.2

SPICED BRAISED LAMB WITH CARROTS AND SPINACH



Spiced Braised Lamb with Carrots and Spinach image

Categories     Lamb     Tomato     Braise     Passover     Rosh Hashanah/Yom Kippur     Spinach     Carrot     Kosher     Gourmet

Yield Makes 8 servings

Number Of Ingredients 14

3 1/2 lb boneless lamb shoulder, trimmed and cut into 2-inch pieces
1 teaspoon black pepper
1 1/2 teaspoons salt
1 to 3 tablespoons olive oil
1 large onion, chopped
1 celery rib, chopped
3 garlic cloves, finely chopped
4 teaspoons ground cumin
2 teaspoons ground coriander
2 cups water
1 (14- to 16-oz) can whole tomatoes in juice
6 medium carrots, cut crosswise into 2 1/2-inch pieces
1 1/2 lb spinach, coarse stems discarded
Accompaniments: matzo scallion pancakes and haroseth

Steps:

  • Preheat oven to 350°F.
  • Pat lamb dry and sprinkle with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a 10-inch heavy skillet (preferably cast-iron) over moderately high heat until hot but not smoking, then brown lamb in 5 batches, turning occasionally, about 4 minutes per batch, adding more oil as needed. Transfer as browned to an ovenproof 6- to 7-quart wide heavy pot.
  • Pour off all but 1 tablespoon fat from skillet, then cook onion and celery in remaining fat over moderate heat, stirring occasionally, until golden, about 3 minutes. Add garlic, cumin, and coriander and cook, stirring, 1 minute. Add 1 cup water and deglaze skillet by boiling, stirring and scraping up any brown bits, 1 minute, then pour mixture over lamb in pot.
  • Pour juice from can of tomatoes into stew, then coarsely chop tomatoes and add to stew along with remaining cup water and remaining 1/2 teaspoon salt and bring to a boil (liquid should almost cover meat).
  • Cover pot and braise lamb in middle of oven 1 1/2 hours. Stir in carrots and continue to braise until carrots and lamb are tender, 20 to 30 minutes. Transfer pot to top of stove and, working over moderately high heat, stir in spinach by handfuls to soften it. Cook, uncovered, stirring occasionally, until spinach is tender, 5 to 8 minutes. Season with salt and pepper.

SZECHUAN SHRIMP WITH PEPPERS



Szechuan Shrimp with Peppers image

Categories     Garlic     Ginger     Pepper     Stir-Fry     Shrimp     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons dry Sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup canned low-salt chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar
1 tablespoon peanut oil
1 red bell pepper, cut into 1-inch diamond-shape pieces
6 green onions, cut into 1/2-inch pieces
Cooked rice

Steps:

  • Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
  • Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
  • Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

LAMB WITH SICHUAN PEPPER AND ORANGE



Lamb With Sichuan Pepper And Orange image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 20m

Yield 2 or more servings

Number Of Ingredients 7

1/4 cup peanut oil
Rind of a large, fragrant orange, cut into eighths (white pulp removed)
2 hot red chili peppers
2 tablespoons Sichuan peppercorns (ordinary black peppercorns, crushed, may be substituted)
3/4 pound lean raw lamb
Salt to taste
2 large onions, sliced into thin rings

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.

More about "szechuan lamb with peppers and spinach recipes"

SPICY SICHUAN-STYLE LAMB WITH CUMIN RECIPE - FOOD & WINE
spicy-sichuan-style-lamb-with-cumin-recipe-food-wine image
2013-12-07 Heat a large cast-iron skillet until very hot. Add the remaining 1 tablespoon of canola oil and swirl to coat. Add the lamb and onion and cook, …
From foodandwine.com
5/5 (147)
Total Time 30 mins
Servings 4
  • In a large bowl, combine 2 tablespoons of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper. Add the lamb and onion and turn to coat. Let stand for 10 minutes.
  • Heat a large cast-iron skillet until very hot. Add the remaining 1 tablespoon of canola oil and swirl to coat. Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice.
See details


SICHUAN LAMB - CTV
sichuan-lamb-ctv image
2019-05-10 Toss lamb with three tablespoons of olive oil and season with salt and pepper. Place on a baking sheet linedwith parchment paper and place in …
From more.ctv.ca
Cuisine Chinese
Category Dinner
Servings 8
See details


MOGHLAI LAMB WITH SPINACH - LEITE'S CULINARIA
moghlai-lamb-with-spinach-leites-culinaria image
2010-04-07 Directions. Put the lamb in a bowl, add the ginger, garlic, and coriander, mix well, and set aside for 30 minutes. Pour the oil into a wide, nonstick, lidded pan and set over medium heat. When hot, stir in the onions, …
From leitesculinaria.com
See details


RECIPES WITH SZECHUAN PEPPERS | ALLRECIPES
recipes-with-szechuan-peppers-allrecipes image
2021-05-17 Cubes of chicken breast and peeled shrimp cook with spicy chile peppers, garlic, Szechuan peppercorns, and bell peppers. "Best tasting Kung Pao I have had," skcolmery. "Used 16 Chinese red chiles and was just right. …
From allrecipes.com
See details


GRILLED LAMB CHOPS AND PEPPERS RECIPE | BON APPéTIT
grilled-lamb-chops-and-peppers-recipe-bon-apptit image
2019-07-09 Step 1. Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil ...
From bonappetit.com
See details


SZECHUAN SPINACH - DIABETIC FOODIE
szechuan-spinach-diabetic-foodie image
2014-02-10 How to ake szechuan spinach. This healthy and delicious side can be ready in just 5 steps: Step 1: In a heat-resistant colander, rinse and drain the spinach leaves. Step 2: Heat water in a large pot. Once boiling, pour over the …
From diabeticfoodie.com
See details


SZECHUAN PEPPER LAMB RECIPE - COOKITSIMPLY.COM
2021-10-30 lengths. Put the cornflour in a measuring jug and add the shoyu or soy sauce, sherry and sugar, and stir well to mix into a smooth paste. Heat half the oil in a wok or frying pan. Add the red peppers and spring onions and stir-fry over a gentle heat for 3 - 4 minutes until softened. Remove with a slotted spoon and set aside on kitchen paper.
From cookitsimply.com
See details


SZECHUAN BEEF RECIPE - CHILI PEPPER MADNESS
2021-06-21 To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed. Stir it into the szechuan sauce and stir until it thickens up, 2-3 minutes. Set it aside for now. Cook the Beef. Heat the oil in a large pan to medium high heat. Season the sliced beef with salt and pepper.
From chilipeppermadness.com
See details


LAMB WITH SICHUAN PEPPER AND ORANGE RECIPE | EAT YOUR BOOKS
Lamb with Sichuan pepper and orange from The New York Times by Robert Farrar Capon. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) …
From eatyourbooks.com
See details


CUMIN AND SZECHUAN PEPPER LAMB WITH STEAMED AUBERGINE AND …
2019-12-14 Heat the oven to 160C (140C fan)/320F/gas 2½. Surround the lamb with the wine, 500ml water, the garlic bulb, chillies, shallots and cinnamon. Roast for an hour and a half, then baste the lamb and cover tightly with foil. Return to the oven and roast, covered, for four hours more, until very soft. Turn up the heat to 190C (170C fan)/375F/gas 5 ...
From longwines.com
See details


MADHUR JAFFREY'S LAMB WITH SPINACH - THE HAPPY FOODIE
Add the spinach and the remaining 1 teaspoon salt to the pan, and stir to mix. Keep stirring and cooking until the spinach wilts completely Cover tightly and simmer on low heat for about 1 hour 10 minutes or until the meat is tender. Remove the lid and add the garam masala. Increase the heat to medium.
From thehappyfoodie.co.uk
See details


STIR-FRIED LAMB WITH CORIANDER AND SICHUAN PEPPER RECIPE - GOOD …
Method. 1. Remove the bone from the chops and slice the meat thinly. Combine with the meat marinade ingredients and set aside for 10 minutes. Pick the leaves from the coriander plant and roughly chop the stems and roots. 2. Heat a wok over high heat and add the oil, then the lamb. Fry the lamb for about 4 minutes, until browned.
From goodfood.com.au
See details


SICHUAN LAMB RECIPES ALL YOU NEED IS FOOD
Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice.
From stevehacks.com
See details


RECIPE: SICHUAN PEPPER LAMB RIBS - EASY RECIPES
Sichuan Pepper & Honey Glazed Lamb Ribs. Combine onion, tomatoes, sweet peppers, parsley, garlic, and cayenne pepper in a food processor; pulse to form a paste. Step 4 Stir onion paste into the lemon juice mixture in the bowl. Add the lamb and cook, stirring occasionally until browned, about 6 minutes. Add the bok choy and remove from heat. Bring a large pot of water …
From recipegoulash.cc
See details


TAIWANESE LAMB AND WATER SPINACH STIR-FRY - THAT SPICY CHICK
2020-10-12 Cook the lamb: Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Once hot, add the lamb and spread out the pieces in the wok. Stir-fry for 2 minutes, until no longer pink (it’s okay if it’s not fully cooked through yet). Switch off the heat and use a slotted spoon to transfer to a clean bowl.
From thatspicychick.com
See details


BEST SZECHUAN RECIPES USING SZECHUAN PEPPERCORNS - OLIVE
2018-02-15 This Kung Pao shrimp recipe is a really low calorie stir-fry and is served in a homemade sauce with noodles or rice. The Szechuan peppercorns and chilli flakes add some spice to the prawns while the cashew nuts add a crunchy texture to the dish. Here are our top prawn recipes to try.
From olivemagazine.com
See details


SICHUAN RACKS OF LAMB WITH CUMIN AND CHILE PEPPERS RECIPE
Directions. Make the spiced lamb. Step 1. Preheat the oven to 400°. In a skillet, toast the cumin, black peppercorns, Sichuan peppercorns, dried chiles, …
From foodandwine.com
See details


20 GREAT WAYS TO USE SICHUAN PEPPERCORNS - SERIOUS EATS
2019-10-31 Sichuan Peppercorn Burgers With Chili-Ginger Mayo and Cucumber Pickles. Inspired by Tibetan beef momo seasoned with the tingly heat of Sichuan peppercorns, these burgers are spiked with the fragrant spice, along with cumin, star anise, fennel, chili flakes, and brown sugar. A tangy chili mayo with plenty of fresh ginger and cucumber pickles ...
From seriouseats.com
See details


LAMB FILET WITH SZECHUAN PEPPER AND MINT BUTTER RECIPE
Fry the meat for six minutes all around. Season with salt. Roast pepper in a pan without fat and crush it in a mortar. Turn the meat in the pepper, wrap it in aluminium foil to keep it warm and let it rest. 4. In the meantime boil 250 millilitres of salted water. Add a tablespoon of oil and couscous to the boiling water. Bring to the boil, turn ...
From citchn.com
See details


BEEF AND LAMB ARCHIVES - CHINA SICHUAN FOOD
Chinese beef recipes and Chinese lamb recipes. Inside the page, we included some of the most popular Chinese beef and lamb recipes. Chinese Beef Congee. Salt and Pepper Crispy Beef. Shui Zhu Beef (Sichuan Boiled Beef) Beef and Garlic Stir fry. Beef Balls. One Pot Tofu and Egg. Hot Garlic Sauce with Beef.
From chinasichuanfood.com
See details


CHINESE WATER SPINACH STIR FRY - CHINA SICHUAN FOOD
2014-07-16 Wash carefully and drain. Heat oil in wok over highest fire, add dried chili pepper and heat until they turn dark red. Add garlic, fry for a short time (around 5-8 seconds). Add water spinach and salt, quickly fry for no more than 20 seconds until all of the vegetables get seared evenly. Add salt and mix well.
From chinasichuanfood.com
See details


SICHUAN RACKS OF LAMB WITH CUMIN AND CHILE PEPPERS RECIPE
2021-12-24 Your Profile. Join Now; Newsletters; F&W Classic Insiders this link opens in a new tab; Manage Your Subscription this link opens in a new tab; Give a Gift Subscription this link opens in a new tab; Wine Club; Podcast; Food & Wine Books this link opens in a new tab; Logout
From foodwineusa.netlify.app
See details


SICHUAN RACKS OF LAMB WITH CUMIN AND CHILE PEPPERS RECIPE
This lamb recipe includes just five ingredients and 10 minutes of active cooking time. It's one of our favorite ways to prepare a rack of lamb because it's simply rubbed with plenty of garlic, rosemary, olive oil and salt before roasting. Since the seasoning is so simple, the dish pairs well with a range of sides, from risotto to green salads to roasted vegetables.
From pinterest.com
See details


LAMB WITH SPINACH RECIPE | RECIPELAND
Lamb with Spinach recipe. Ready In: 1 hour 30 min Makes 6 servings, 573 calories per serving Ingredients: vegetable oil, black peppercorns, cloves, bay leaves ...
From recipeland.com
See details


SZECHUAN LAMB WITH PEPPERS AND SPINACH RECIPE
Directions for Szechuan Lamb With Peppers and Spinach Recipe 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.
From recipenode.com
See details


LAMB RUMP, SZECHUAN PEPPER AND CURRIED RICE - ACELINE
Skip to content. On demand; Services; Media Productions; Property rentals; Menu
From aceline.media
See details


SICHUAN PEPPER RECIPE COLLECTION | GOURMET TRAVELLER
2016-10-10 Sichuan-spiced lamb ribs. 4 / 19. Ants climbing trees The small pieces of minced pork mixed with the cellophane noodles in this Sichuan specialty supposedly resemble ants climbing trees. It may not have the most appealing name but this dish is delicious, with an unmistakable Sichuan flavour: spicy and mouth-numbing. 5 / 19.
From gourmettraveller.com.au
See details


WAKE UP YOUR LEG OF LAMB WITH THE HOT, NUMBING FLAVORS OF …
2018-08-10 Featured Video. The cooking method itself was easy enough—I just followed our extensive guide to cooking leg of lamb, which has you start by cooking the lamb in a low 275°F oven until it's about 130°F inside. After resting it, you put the lamb back in the oven, this time cranked all the way up, just long enough to brown the exterior.
From seriouseats.com
See details


LAMB AND SPINACH WITH PEPPERS - 6 RECIPES | TASTYCRAZE.COM
Try 6 delicious lamb and spinach recipes with peppers. Lamb with Spinach. Lamb head with spinach and rice. Green spring lamb. Easter meat roll.
From tastycraze.com
See details


RED PEPPER SZECHUAN RECIPES ALL YOU NEED IS FOOD
100 g dried chili peppers ( ,cut into small pieces) 1 tbsp. Sichuan peppercorn: 1 tbsp. white sesame seeds: 2 cups oil ( ,recommend colleseed oil) 2 green onion ( ,white parts only)
From stevehacks.com
See details


SZECHUAN LAMB SAUSAGE WITH BISCUITS RECIPE - FOOD NEWS
1 (16 1/3 ounce) package refrigerator biscuits ; Recipe. 1 cook sausage and onions in a skillet until sausage is done. 2 meanwhile, in a separate bowl, combine milk, worcestershire sauce, and salt/pepper (to taste); set aside. 3 when sausage/onion mixture is done,remove and drain excess grease. 4 return sausage/onion mixture back to skillet. Season […]
From foodnewsnews.com
See details


XINJIANG CUMIN LAMB - THE WOKS OF LIFE
2015-09-02 Instructions. Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl. Set aside and let marinate for 30 minutes. Once the lamb has been marinated, heat a wok over medium heat. Add the cumin seeds to the wok and dry toast them until fragrant.
From thewoksoflife.com
See details


SZECHUAN PEPPER LAMB WITH AUBERGINE RECIPE | EAT YOUR BOOKS
Recipe appears online as "Cumin and Szechuan pepper lamb with steamed aubergine". Marinate lamb 1-2 days in advance. ... If the recipe is available online - …
From eatyourbooks.com
See details


SICHUAN HONEY GLAZED LAMB RIBS - THE FOOD IN MY BEARD
2018-12-11 Preheat oven to 325. Cut the ribs into individual ribs and place into a baking dish. season with a light sprinkle of salt, but go easy because there are lots of salty ingredients. Grind the spices and rub all over the ribs. Add the cooking liquids to the baking dish along with the celery and stir well to combine.
From thefoodinmybeard.com
See details


REAL-DEAL XINJIANG CUMIN LAMB (孜然羊肉) - OMNIVORE'S COOKBOOK
2022-06-22 Mix well. Let marinate for 20 minutes at room temperature, or in the fridge up to overnight. Combine the ingredients for the spice mix in a small bowl. When you’re ready to cook, drain the extra liquid from the bowl of lamb. Add the cornstarch, a few tablespoons at a time, and mix, until all the lamb pieces are coated.
From omnivorescookbook.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #szechuan     #main-dish     #lamb-sheep     #vegetables     #asian     #chinese     #dietary     #one-dish-meal     #stir-fry     #meat     #greens     #spinach     #peppers     #technique

Top Asked Questions

How to make Szechuan sauce from scratch?
Make the Szechuan Sauce. Whisk all of the ingredients except the cornstarch together in a small bowl. Pour into a pot and bring the pot to a boil, then reduce the heat and simmer for 3 minutes. To thicken the sauce, dissolve 1 tablespoon cornstarch in 2 tablespoons of water until well mixed.
What is Szechuan Beef?
Szechuan beef is a perfect recipe for the spicy food lover, with thinly sliced beef stir fried in a steaming hot pan, served up with chili peppers of your choice. The key is the homemade Szechuan sauce, which you can whip together in very little time, along with some wonderfully vibrant and spicy flavors characteristic of Sichuan cuisine.
How do you cook lamb shanks with peppercorns?
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).
How to make spiced lamb sushi?
Step 1 Make the spiced lamb. Preheat the oven to 400°. In a skillet, toast the cumin, black peppercorns, Sichuan peppercorns, dried chiles, fennel seeds and star anise over moderate heat, stirring, until fragrant, 3 minutes. Let cool, then finely grind. Transfer to a bowl and mix with the onion and garlic powders and ginger.

Related Search