Spicy Szechaun Lamb
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
2 |
pounds |
lamb shoulder -- thinly sliced |
|
3 |
tablespoons |
vegetable oil |
|
1 |
teaspoon |
ground cumin |
|
1 |
tablespoon |
ginger root -- minced |
|
1 |
large |
shallot -- minced |
|
1 |
clove |
garlic -- minced |
|
2 |
whole |
scallions -- sliced |
|
1/4 |
teaspoon |
crushed red pepper flakes |
|
4 |
tablespoons |
low sodium soy sauce |
|
2 |
tablespoons |
hoisin sauce |
|
1 |
tablespoon |
Tiger Sauce or other chili sauce |
|
1 |
teaspoon |
sesame oil |
|
2 |
tablespoons |
sherry |
|
1 |
teaspoon |
cornstarch |
| Mix soy sauce, hoisin, chili sauce, sesame oil, sherry, and cornstarch together. Set aside. Add 2 tablespoons oil to wok or heavy skillet. Heat to medium-high. Add lamb and brown. Remove from wok. Add remaining oil to wok. Add ginger and garlic and cook until fragrant about 30 seconds. Add shallot, cumin, and red pepper flakes. Cook for one minute. Add lamb back to wok and reheat. Push to the side and add sauce to middle. Heat to boiling. Mix thickened sauce with lamb. Add scallions and heat through. Makes 6 servings. |
| Per Serving: 420 Calories; 33g Fat (73.5% calories from fat); 21g Protein; 6g Carbohydrate; trace Dietary Fiber; 86mg Cholesterol; 605mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates. |