STIR-FRY OF HOISIN LAMB WITH CASHEWS AND SNOW PEAS
THE LAMB
- 1 to 1¼ pounds tender lamb (organic if possible; lamb steaks are ideal), trimmed of fat and connective tissue, and cut into
- ½-inch by 1-inch chunks
- 1 teaspoon Chinese five-spice powder; or ½ teaspoon anise seeds or fennel seeds, bruised
- ¼ to ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 1 tablespoon dry red or white wine
- One 1-inch piece fresh peeled ginger, minced
- 1 garlic clove, minced
- ¼ to ½ teaspoon salt
- 1 medium red onion, cut into 1-inch dice
- ½ cup water chestnuts, quartered or sliced
- 1 handful snow pea pods, trimmed
- 3 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons rice wine or dry white wine
- 3 tablespoons cold-pressed vegetable oil
- ½ cup salted cashews, roughly broken
Instructions:
Tender lamb, sweet and savory hoisin sauce, crunchy water chestnuts and fresh snow peas—all give you a fast supper that’s far beyond the usual takeout.
- Measure out, cut, and group together each section’s ingredients: In a bowl, toss the lamb with its seasonings, including the cornstarch and wine, so it is thoroughly coated. Have the ginger and garlic ready to go into the wok, and have the onion, water chestnuts, and snow peas piled on a piece of paper towel, ready to go. In a small bowl, blend the sauce ingredients together. With this lineup, the stir-fry will easily come together in a few minutes.
- Set a 14- to 16-inch wok or a straight-sided 12-inch sauté pan over high heat. When it is hot, swirl in 1½ tablespoons of the vegetable oil. Add the lamb and stirfry for 90 seconds. Spread the lamb out as you cook it, so all its sides sear. Immediately remove the lamb to a clean bowl. Wipe out the wok with a thick wad of paper towels.
- Heat the wok again over high heat. Swirl in the remaining 1½ tablespoons oil. Stir in the ginger and the garlic, and stir until fragrant (maybe 5 seconds), sprinkling with the salt. Immediately add the vegetables. Stir-fry for 1½ to 2 minutes. Add the sauce mixture, and continue stir-frying for another 90 seconds.
- Turn the lamb into the wok, and stir-fry for about 10 seconds to heat it through. Stir in the cashews, and turn the mixture into a serving bowl. Serve immediately.