Categorized | Chinese Recipes

Schezuan Lamb

Posted on 02 July 2017 by admin     


  • Marinate 1/3 pound of flank steak cut in two inch long slender strips in a Tbsp or so each of Sherry and Soy and enough cornstarch to thicken in the fridge for about an hour.
  • Marinate as many chopped dried red Chile peppers as you think you can stand in a just enough white vinegar to get them wet and set aside.
  • Next cut one medium onion in half starting at the north pole.
  • Now cut the halves parallel to the original cut at 1/4 inch intervals the idea being to produce slender onion strips to match the meat.
  • now sliver a carrot into the same size strips.
  • And sliver three large celery stalks into the same size strips.Deep fry the lamb strips in a wok until tender, remove, and set aside on some paper towels to soak up some of the oil.
  • In just a little oil toss in the onion, carrot and wet chiles and cook until the onions start looking done.
  • Throw in about a tablespoon of soy sauce and let it evaporate for the most part.
  • Add the lamb back in and toss together for ten seconds.
  • You can serve this with white rice on half the plate and the schezuan lamb on the other.
  • Serves one hungry or two not so hungry people. Increasing the amount of ingredients will probably hurt the efficiency of the wok.
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