Lamb And Pepper Stir Fry Recipes

Steps:

• In a small bowl mix the soy sauce and honey.
• Heat a large nonstick wok or skillet over high heat.
• Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
• With a slotted spoon, transfer to a plate.
• Reduce heat slightly.
• Add the bell peppers; stir fry until slightly softened, about 4 minutes.
• Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
• Return lamb to wok.
• Add the broth and pepper; stir fry 30 seconds longer.
• Serve, sprinkled with the mint.

Steps:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.

Steps:

• Freeze lamb, wrapped in plastic wrap, until firm, 30 minutes, to facilitate slicing. Trim lamb well and cut into 1/8-inch-thick slices. Halve lamb slices crosswise. In a large bowl toss lamb with cornstarch until coated well and season with salt and pepper.
• In a bowl stir together sauce ingredients until combined well.
• Cut eggplant into 1-inch cubes. Diagonally cut celery into 1/4-inch-thick slices and mince garlic. Discard stems from shiitakes and halve caps (quarter if large). Halve white mushrooms lengthwise. Discard tough stems from watercress.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add eggplant and stir-fry until golden and tender, about 4 minutes. Add celery and stir-fry until crisp-tender, about 2 minutes. Add garlic and mushrooms and stir-fry until mushrooms are tender, about 2 minutes. Transfer mixture to a large bowl.
• Add 1 tablespoon oil to wok or skillet and heat until just smoking. Stir-fry half of lamb, separating slices, until browned and transfer to bowl. Add remaining tablespoon oil and stir-fry remaining lamb in same manner, transferring to bowl.
• Add sauce to wok or skillet and bring to a boil, stirring. Return lamb-vegetable mixture to wok or skillet and stir-fry until combined and heated through. Stir in watercress and season stir-fry with salt and pepper.
• Serve stir-fry over rice.