Pf change’s Chengdu spiced lamb is a popular dish in Szechuan cuisine. The cumin and chili paste brings the meat a flavorful and aromatic taste.
Feel free to use beef instead. Click How to Make Szechuan Beef Stir Fry recipe link to learn more with photo instructions.
- 8 oz. lamb meat — cut in 3/4″ pieces
- 1 tbsp low sodium soy sauce
- 1 tbsp dry sherry
- 1 tsp sugar
- 1/4 tsp salt
- 1/2 tsp five-spice powder
- 1/2 tsp garlic, minced
- 1/2 yellow onion, sliced
- 1/2 cup tomatoes, chopped
- 3 oz. broccoli florets
- 1 tsp chili paste
- 1/2 tsp cumin
- 1/4 cup chicken broth
- 2 tbsp peanut oil for frying
- Cut lamb meat across the grain into 1 inch cubes, mix with marinade ingredients and marinate for 1 hour in refrigerator.
- While the meat is marinating, prepare the vegetables, slice onion and tomatoes into pieces. Separate floret to small chunks.
- Heat a wok to medium high heat with oil. Add meat pieces; let it lay flat for 30 seconds, and stir fry to almost cook through.
- Add onion, stir fry for 1 minute until tender, add tomatoes, chili paste and cumin, continue cook for 1 minute. Remove and set.
- Reheat wok to medium high, pour chicken broth and bring to a boil, add broccoli, cook until soft. Return lamb mixture back.
- Give a quick re-stir to cornstarch, pour to wok, stirring fast to thicken the sauce. Remove spiced lamb and serve it hot!
Cooking time don’t include the time of marinating lamb.