Spicy Stir-Fried Lamb & Spinach
The combination of red pepper flakes and grated fresh ginger gives this dish its heat. If you can’t find hoisin sauce, a thick, sweet and spicy Chinese condiment, you can substitute red currant jelly.
1/3 cup chicken broth, homemade or canned
1 tablespoon plus 1 teaspoon reduced-sodium soy sauce
1 tablespoon hoisin sauce
1/2 teaspoon red pepper flakes
1 tablespoon cornstarch
3 teaspoons olive oil
3/4 pound boneless leg of lamb steak, thinly sliced and cut into 1/2-inch-wide strips
6 scallions, cut into 2-inch lengths
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 large red bell peppers, cut into strips
6 cups packed spinach leaves, shredded
1 In a small bowl, combine the broth, soy sauce, hoisin, red pepper flakes, and cornstarch. Set aside.
2 In a large nonstick skillet, heat 1 teaspoon of the oil over high heat. Add the lamb and stir-fry until no longer pink, 2 to 3 minutes. With a slotted spoon, transfer the lamb to a plate.
3 Add the remaining 2 teaspoons oil, the scallions, ginger, and garlic, and stir-fry for 1 minute. Add the bell peppers, reduce the heat to medium, and stir-fry until crisp-tender, about 3 minutes.
4 Add the spinach, in batches, and stir-fry until wilted, about 1 minute. Stir the broth mixture again to recombine and add it to the skillet. Bring to a boil, return the lamb to the pan, and cook, stirring, until the the sauce has thickened, about 1 minute. Makes 4 servings
Makes 4 servings.
Per serving: 213 calories, 8.4g total fat (2.1g saturated), 56mg cholesterol, 4g dietary fiber, 14g carbohydrate, 22g protein, 400mg sodium.