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Szechuan Lamb with Peppers & Spinach
A half teaspoon of red pepper flakes may not seem like much, but when combined with one tablespoon of grated fresh ginger, the dish lives up to the name Szechuan, the province in western China known for its incendiary style of cooking. Serve this with brown rice and broccoli.
  • 3/4 pound boneless lamb steak, cut crosswise into 1/2-inch-thick strips
  • 1 tablespoon plus 1 teaspoon reduced-sodium soy sauce
  • 1 tablespoon hoisin sauce
  • 3 garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • 1 tablespoon grated fresh ginger
  • 2 large red bell peppers, cut into thin strips
  • 6 scallions, cut into 2-inch lengths
  • 1/3 cup chicken broth
  • 1 tablespoon cornstarch
  • 12 ounces stemmed spinach

1. In medium bowl, toss the lamb strips with 2 teaspoons of soy sauce, hoisin sauce, 2 garlic cloves and 1/4 teaspoon of red pepper flakes. Let marinate at least 10 minutes.

2. In large nonstick skillet, warm 1 teaspoon of oil over high heat. Add lamb and stir-fry until pink color is gone, 2 to 3 minutes. Transfer lamb to a plate and cover loosely to keep warm.

3. Add remaining 2 teaspoons oil to skillet. Stir in ginger, remaining garlic clove and 1/4 teaspoon red pepper flakes, and cook, stirring constantly, until fragrant, about 1 minute.

4. Stir in bell peppers and scallions and remaining 2 teaspoons soy sauce. Reduce heat to medium and stir-fry 1 minute. Drizzle in 1 tablespoon of water and stir-fry until vegetables are tender, 2 to 3 minutes.

5. In small bowl or cup, blend cornstarch with broth.

6. Add spinach to skillet, in batches, and stir-fry until wilted, 1 to 2 minutes. Stir in cornstarch mixture along with lamb and any juices that have collected on plate. Cook, stirring frequently, until lamb is heated through and the juices are thickened, about 1 minute.


Nutritional Information
Per serving: 215 calories, 8.7g total fat, 2.2g saturated fat, 4.4g monounsaturated fat, 1g polyunsaturated fat, 4.4g dietary fiber, 21g protein, 14g carbohydrate, 57mg cholesterol, 446mg sodium.
Good source of: beta-carotene, folate, lutein & zeaxanthin, magnesium, niacin, quercetin, selenium, vitamin B12, vitamin B6, vitamin C, zinc.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
4

Prep Time
30