by Grace Young
Today's recipe was quick and easy to prepare; a quick shredding of the scallions (especially if you have this fancy, yet inexpensive tool), mincing a few cloves of garlic, and cutting of the lamb. Throw the lamb into a bowl with a few other ingredients, make a quick sauce, and bam! ready to stir-fry. The stir-frying itself only takes a whopping two to three minutes, and you have dinner on the table pronto.
Mise en place.
Bowl 1: Lamb, garlic, dry sherry, dark soy sauce, Sichuan peppercorns, cornstarch, salt, sugar, sesame oil
Bowl 2: Scallions
Bowl 3: Hoisin sauce, rice vinegar, soy sauce, dry sherry
I served this alongside steamed broccoli, and some leftover Dutch crunch bread for soaking up the tasty sauce. Rice would have been nice, but I wanted to use up the bread, and felt rice would have been just too much.
We are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 90 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.