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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.

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

 

Directions

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.

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