Szechwan Lamb Wnuts Zwt Ii Recipes

Steps:

• Slice the lamb across the grain into strips 1/2 inch thick.
• 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.
• During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
• 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.
• Remove the lamb to a plate and set aside.
• Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
• Cook, stirring constantly, until fragrant, about 1 minute.
• Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
• Add 1 TBS water and stir-fry for 1 minute more.
• Stir in the spinach and mix well with other ingredients.
• 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.
• Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
• Serve immediately.

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.

Steps:

• In a lrg resealable bag, combine vinegar, garlic, syrup, onions, whiskey, cloves, salt & pepper. Set aside 4 tbsp of marinade for basting.
• Trim fat from steak. Cut into 1" cubes & add to the bag. Seal tightly & refrigerate for 30 min or overnight. Discard marinade used on steak.
• Thread steak & orange chunks onto metal or soaked wooden skewers. Place skewers on a greased grill over med-high heat. Close lid & cook 4-5 min per side or till browned but still pink inside (baste w/reserved marinade at least once during grilling).

Steps:

• Trim lamb shanks of any excess fat. Place shanks in a sturdy plastic bag lrg enough to hold all 4 shanks & pour the Italian salad dressing over them. Refrigerate at least 5 hrs, occ rearranging the meat & marinade to get complete & equal coverage.
• Remove lamb & reserve the marinade.
• Mix 1/2 cup cheese, flour, parsley flakes, salt & onion salt. Coat lamb w/the cheese mixture & reserve any that remains.
• Heat shortening in 12-inch skillet or dutch oven til melted. Cook lamb in hot shortening (turning occ) till browned on all sides. Drain all hot shortening from skillet (See Note).
• Sprinkle any remaining cheese mixture over the lamb. Add reserved marinade to the pan & enough water for a slow simmer.
• Bring the liquid to a boil, cover pan & reduce heat to simmer.
• Cook till tender (about 2 1/2 hrs), turning occ & adding water to pan as needed. Serve w/additional grated Parmesan cheese on the side.
• NOTE: While the recipe calls for the use of shortening, we all know it's rarely used now. Feel free to sub your oil of choice.