Contact us
The FareTrade

The Trade

Lamb Shoulder | Stir-Fry | Szechuan Peppercorn | Lime

Lamb Shoulder | Stir-Fry | Szechuan Peppercorn | Lime

Featuring Earthy Spicy Tingly (buy here) finishing sauce from  One Culture Foods, Chef Leah Cohen crafts a flavor packed, quick-cook stir fry utilizing lamb shoulder and asian inspired ingredients.


For The Lamb + Stir Fry: 
1 Pound, Lamb Shoulder, Thinly Sliced
1/2, Spanish Onion, Thinly Sliced
1 Tablespoon, Ginger, Minced
1 Tablespoon, Garlic, Minced
1/2 Teaspoon, Red Thai Chili, Thinly Sliced
1/2 Cup, Lamb Stock (Or Chicken Stock, Water)
1 Cup, Leafy Green Vegetable Of Choice (Chef Leah Suggests Choy Sum!)
1 Tablespoon, Corn Starch
3 Tablespoons, Soy Sauce
4 Tablespoons, One Culture Foods Earthy Spicy Tingly Sauce
3 Tablespoons, Canola Oil  Ounces, Pecans, Crushed + Chopped
1 Lime, Juiced
1/4 Cup, Cilantro Leaves



For The Lamb Shoulder:

  1. Marinate the lamb shoulder with cornstarch and soy sauce. *NOTE: This can be done overnight and should be allowed to rest for at least 30 minutes*

For The Stir Fry:

  1. In a wok or saute pan, heat up the oil until smoking. 
  2. Add the lamb and nicely sear on one side. Add the onion, ginger, garlic and chili and cook for 1
  3. Add the stock and One Culture Foods Earthy Spicy Tingly Sauce and bring to a boil.
  4. Add the greens until wilted and turn off the flame.
  5. Mix in lime juice and cilantro and plate. Serve with rice.

Master All Of Chef Cohen's Signature Recipes From The Comfort Of Home