Szechwan Lamb W Nuts Zwt Ii
Bring bold, fiery flavors to your table with this irresistible Szechwan Lamb with Nuts recipe, a spicy stir-fry that’s perfect for any fan of Chinese cuisine. Thinly sliced lamb is marinated in soy sauce and dry sherry to ensure maximum tenderness, then stir-fried to perfection with aromatic garlic, ginger, and the signature tingling heat of Szechwan peppercorns. A rich sauce made with hoisin, chili paste, and sesame oil adds layers of umami and spice, while roasted peanuts or cashews provide a crunchy contrast. Quick to prepare in under 40 minutes, this dish is best served over fluffy steamed rice or noodles, making it an ideal weeknight dinner bursting with bold, authentic flavors. Keywords: Szechwan lamb recipe, spicy stir-fry, Chinese lamb with nuts, quick Asian dinner, Szechwan cuisine.
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Recipe Information
Ingredients
- 500 grams Lamb shoulder or leg, trimmed and sliced thinly
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 2 tablespoons Dry sherry or rice wine
- 4 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 6 pieces Dried red chilies, broken in half
- 1 teaspoon Szechwan peppercorns
- 1 cup Roasted peanuts or cashews
- 2 tablespoons Hoisin sauce
- 1 tablespoon Chili paste or sambal oelek
- 1 teaspoon Sugar
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
Instructions
In a bowl, combine the lamb slices with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and the dry sherry. Mix well and let marinate for 15 minutes.
In a small bowl, mix the remaining soy sauce, hoisin sauce, chili paste, sugar, and sesame oil. Set the sauce aside.
Heat a wok or large skillet over high heat and add 2 tablespoons of vegetable oil. When the oil is hot but not smoking, add the marinated lamb in batches. Stir-fry for 2-3 minutes until browned but not fully cooked. Remove the lamb from the wok and set aside.
In the same wok, add the remaining 2 tablespoons of vegetable oil. Toss in the dried red chilies and Szechwan peppercorns, stirring for 30 seconds until fragrant.
Add the minced garlic and grated ginger, cooking for another 30 seconds until aromatic. Be careful not to burn them.
Return the lamb to the wok and stir well to combine with the spices.
Pour the sauce over the lamb and toss to coat evenly. Stir-fry for 2-3 minutes until the lamb is fully cooked and the sauce thickens slightly.
Add the roasted peanuts or cashews and sliced green onions to the wok. Stir everything together for 1 minute.
Season with salt to taste, if needed. Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1065 mg | 46% | |
| Total Carbohydrate | 19.7 g | 7% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
