LAMB WITH SICHUAN PEPPER AND ORANGE
Provided by Robert Farrar Capon
Categories dinner, main course
Time 20m
Yield 2 or more servings
Number Of Ingredients 7
Steps:
- Heat the oil in a wok and fry the orange peel in it until lightly browned. Remove both oil and peel and set aside. When the peel is cool enough to handle, cut it into fine julienne strips. Reserve the oil.
- Seed the chili peppers and cut them into julienne strips. Add to the orange shreds and set aside.
- Put the peppercorns in a dry skillet, toast them over moderate heat until they begin to smoke, then remove and crush fine in a mortar.
- Cut the lamb across the grain into fairly uniform slices ( 3/8 inches thick and 1 to 1 1/2 inches long). Put them in a bowl and mix thoroughly with the crushed pepper.
- Heat the wok in which the peel was fried until very hot, spread out the lamb slices in a single layer and fry them for 1 minute without moving them. Then stir-fry vigorously for 10 to 20 seconds and remove quickly to a serving dish. (They will still be raw in the center at this point.)
- In the wok, heat the reserved orange oil until hot again, add salt to taste and stir-fry the onion rings until nicely browned. Add the orange peel, the red-pepper shreds and the lamb, stir-fry for 5 to 10 seconds and dish up. Serve over noodles dressed with a little sesame oil and soy sauce.
SZECHUAN LAMB WITH PEPPERS AND SPINACH
. . . or Sichuan, or Szechwan. However you choose to spell it, this colorful and nicely spiced dish comes together quickly with a bit of preparation beforehand. Served with steamed rice, you have an entire meal. Feel free to up the quantity of red pepper flakes if you so choose! Preparation time DOES NOT include marination time for the lamb, so plan in advance. Cooking time is active (stir-fry).
Provided by FlemishMinx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278.5, Fat 15.8, SaturatedFat 6.3, Cholesterol 56.2, Sodium 575.2, Carbohydrate 14.4, Fiber 4.4, Sugar 5.8, Protein 21.5
LAMB STIR-FRY WITH ORANGE AND SICHUAN PEPPER
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Lunch
Time 30m
Yield SERVES 3-4
Number Of Ingredients 19
Steps:
- 1. Put the soy sauce, orange juice, bicarbonate of soda, cornflour, peppercorns and 1 tablespoon of oil in a bowl, add the lamb and marinate in the refrigerator for 30 minutes. Drain, reserving the marinade. 2. While the lamb is marinating, prepare the coconut rice. Mix the coconut cream with 200 ml (7 fl oz) of water and 1 teaspoon of salt in a large saucepan. Stir the rice, bring to the boil over high heat, then reduce the heat and simmer for 10 minutes. 3. Heat a wok over high heat, add about 1 tablespoon of oil and stir-fry the lamb in batches for 1-2 minutes, or until just seared. 4. Heat the remaining oil, add the ginger, star anise, garlic, spring onion, snowpeas and chilli and stir-fry for 30 seconds. Return the lamb to the wok with the marinade and the combined oyster sauce, rice wine and sugar. Stir-fry for 1 minute, then serve with the coconut rice.
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SPICY SICHUAN-STYLE LAMB WITH CUMIN RECIPE - FOOD & WINE
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From foodandwine.com
5/5 (147)Total Time 30 minsServings 4
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5/5 (147)Total Time 30 minsServings 4
- In a large bowl, combine 2 tablespoons of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper. Add the lamb and onion and turn to coat. Let stand for 10 minutes.
- Heat a large cast-iron skillet until very hot. Add the remaining 1 tablespoon of canola oil and swirl to coat. Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice.
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From goodfood.com.au
Servings 4Total Time 2 hrsCategory Main-Course
From goodfood.com.au
Servings 4Total Time 2 hrsCategory Main-Course
- 1. In a bowl, mix together the soy sauce, bean paste, shao hsing, cumin, chilli, five-spice and sugar. Take a heavy, deep roasting tray large enough to fit the lamb shoulder. Rub the marinade all over the meat, cover the tray with cling film and leave to marinate for a few hours or, better still, overnight in the fridge.
- 2. Preheat the oven to 150C. Remove the cling film from the lamb and add 250ml water to the roasting tray. Cover the tray tightly with aluminium foil, then place in oven and roast for two hours. Turn the oven down to 110C and cook for a further four hours, checking every so often and adding a little more water if the tray becomes dry.
- 3. For the last hour remove the foil and drizzle the two tablespoons of grapeseed oil over the lamb and continue to cook for the last hour of roasting to crisp up the skin.
- 4. While the lamb is roasting, make the Sichuan sauce and the coriander and mint paste. Transfer the lamb to a deep dish, and pour the Sichuan sauce over the top. Finish the dish with the chilli oil and ground Sichuan pepper. Serve with flatbread and coriander and mint paste.
SPICE INFUSED LAMB - CHINA SICHUAN FOOD
From chinasichuanfood.com
5/5 (3)Total Time 21 minsCategory Main CoursePublished 2018-02-03
A FOOLPROOF LAMB RECIPE FOR VALENTINE'S DAY
Preheat the grill to high. Meanwhile, put the chillies, Sichuan pepper and a pinch of salt into a mini food processor, and blend into a coarse powder. …
From telegraph.co.uk
Is Accessible For Free FalseEstimated Reading Time 2 minsAuthor John Gregory Smith
From telegraph.co.uk
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TOP 9 CHINESE SICHUAN RECIPES - THE SPRUCE EATS
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SICHUAN RACKS OF LAMB WITH CUMIN AND CHILE PEPPERS …
Directions. Make the spiced lamb. Step 1. Preheat the oven to 400°. In a skillet, toast the cumin, black peppercorns, Sichuan peppercorns, dried chiles, fennel seeds and star …
From foodandwine.com
3/5 Category Rack of LambServings 12Total Time 1 hr 45 mins
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3/5 Category Rack of LambServings 12Total Time 1 hr 45 mins
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- Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate for at least 30 minutes at room temperature (1 hour of marinating time is highly recommended), or in the fridge up to overnight.
- When you’re ready to cook, drain the extra liquid from the bowl of lamb. Add the cornstarch. Stir until all the lamb pieces are coated.
- Heat the oil in a large skillet over medium high heat until hot. Add the lamb pieces and spread them out with a pair of tongs or chopsticks, so they don’t overlap. Let cook without touching until the bottom side turns golden, 1 minute or so. Flip the lamb and cook the other side until slightly golden, while the inside is still a bit pink, 30 to 40 seconds. Transfer the lamb to a big plate.
SICHUAN CUMIN LAMB | AN EASY AIR FRYER LAMB RECIPE!
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5/5 (7)Total Time 25 minsCategory Main CoursesCalories 170 per serving
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- In a dry skillet, roast together 2 tablespoons of cumin seeds and 1 teaspoon of Sichuan red peppers if using until fragrant. When they have cooled, use a mortar and pestle and give them a rough grind.
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HOW TO COOK SPICE INFUSED LAMB? - SICHUAN FOOD RESTAURANT ...
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pinch Sichuan pepper and salt 1 large red chilli, finely sliced on the diagonal – optional. Cut eggplants into 2cm (3/4 in) slices, then cut each slice into 2.5 (1 in) cm strips. Sprinkle eggplant strips with salt and place on a tray in a single layer. Set aside for 1 hour.
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Estimated Reading Time 1 min
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SPICY SICHUAN-STYLE LAMB WITH CUMIN AND SICHUAN EGGPLANT ...
ground black pepper 1 lb thinly sliced lamb 1 white onion, chopped scallions, thinly sliced and cilantro leaves, for garnish Directions In a large bowl, combine canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper. Add the lamb and onion and turn to coat. Marinate for 10 ...
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Add dried red chiles to step 3. Substitute fresh hot peppers for the red bell pepper. Also, adjust the Sichuan peppers to taste: if this is an unfamiliar taste to you try 1-2 tsp instead of the full tablespoon. Posted in Beef, Meat, Recipes, Stir-fry | Tagged beef, China, chinese food, Sichuan, Sichuan peppers, steak | Leave a comment. Noodles with beef and Sichuan …
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From qa.lcbo.com
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