Szechwan Lamb Wnuts Zwt Ii 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.

SZECHWAN LAMB W/NUTS (ZWT II)

Steps:

• Wash meat, pat dry & cut into 2cm cubes.
• Combine ingredients for marinade, mix w/meat & marinate for 15-20 minutes.
• Heat 2 tablespoons oil in a non-stick pan, add nuts for garnish & fry till golden brown. Drain & set aside.
• Add red chilies to pan & fry till dark. Lower heat, add garlic & fry for 1 minute.
• Sprinkle in chili powder & sesame oil.
• Add meat & fry over medium heat till oil bubbles on the surface.
• Pour in stock & cook for 2-3 minutes.
• Mix cornflour with 1/2 cup water, lower heat & add to meat. Mix well, bring to boil & cook for 1 minute more, stirring cont.
• Garnish w/spring onions & reserved fried nuts & serve w/noodles.