Szechuan Lamb With Peppers And Spinach

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.