1½ lbs. lamb shoulder
1 red bell pepper
2 green onions
peanut oil for frying
¼ tsp garlic salt
1 tbsp soy sauce
1 egg white
1 tbsp cornstarch
½ tbsp peanut oil (optional – hot chili oil if you want it spicy)
2 tsp crushed red pepper
1 tbsp soy sauce
¼ cup chicken broth
- Remove any excess fat from the lamb and then cut it into thin slices about an inch to 1½ inches in size. Then place these slices in a bowl to be marinated.
- Add the marinade by first sprinkling in the garlic salt and then adding the sherry. Mix these two ingredients in thoroughly then add the egg white, gently stirring. Make sure not to froth the egg white otherwise the texture of the meat will be hard in the final dish. Then add the cornstarch, stirring gently and finally the oil.
- Then let the meat marinate at room temperature for about 20 minutes while preparing the other ingredients.
- Rinse the red pepper thoroughly and dry. Then cut it into 1 inch pieces, about the same size as the lamb and set them aside.
- Next wash and dry the green onions and then dice them.
- Then in a cup mix together all of the ingredients for the sauce.
- Next heat about 2 cups of peanut oil in a wok on medium heat and let it get hot. We don’t want the oil so hot that the meat sizzles; we just want it to be cooked through. If you hear the meat sizzling while it cooks, turn the heat down. Also make sure that there is enough oil to completely cover the meat while it is cooking.
- When the oil is hot add the lamb and let it cook for just 30 seconds, or until it is just cooked through. Then remove it from the wok and place it on a plate lined with paper towels to drain.
- Next remove all of the oil from the wok except for 1 tablespoon and heat this on high. Save the extra oil for a future recipe.
- When the oil is hot add the green onion and the red bell pepper and stir fry them for about a minute to a minute and a half, or just until the peppers are crisp- tender.
- Then return the lamb to the wok and add in the sauce mixture. Stir until everything is heated through and then serve immediately. This is best served over white steamed rice and makes about 3 servings of Szechuan lamb, enjoy.