lamb with sugar snap peas
2 min readPreparationtime 10 minutes, plus marinating Cooking time 10 minutes 2 teaspoons cornflour 11/2 tablespoons Shaoxing rice wine 2 tablespoons light soy sauce 2 garlic cloves, finely chopped 500 g boneless lean lamb leg steaks, cut into thin slices 1 teaspoon Szechuan peppercorns 1/4 teaspoon rock salt 3 tablespoons groundnut oil 75 g sugar snap peas, trimmed and sliced into thirds 1 teaspoon sesame oil red chilli, deseeded and finely chopped 1 spring onion, very finely shredded Mix the cornflour with the rice wine in bowl until smooth, then stir in the soy sauce and garlic. Add the lamb and toss to coat evenly. Cover and leave to marinate at room temperature for 25-30 minutes, then drain the lamb Place the Szechuan peppercorns in a dry wok or large frying pan and stir over a medium heat until they begin to pop and release their aroma. Transfer to a mortar, add the salt and pound with a pestle until coarsely ground.
Heat half the groundnut oil in the pan over a high heat until the oil starts to shimmer. Add half the lamb and stir-fry for 3 minutes, then remove with a slotted spoon. Add the remaining groundnut oil to the pan and stir-fry the rest of the lamb in the same way.
Return all the lamb to the pan, add the sugar snap peas and stir-fry for 1 minute. Add the sesame oil, chilli, spring onion and the ground salt and pepper mixture and stir-fry for a further minute. Serve im-mediately with noodles, if liked.
For scallops with mangetout Szechuan pepper, follow the recipe for Lamb with Sugar Snap Peas, replacing the lamb with 12 cleaned scallops. After marinating as for Lamb with Sugar Snap Peas, ir-fry in 2 batches as for Lamb with Sugar Snap Peas. Return to the pan and add 75g(3) halved stir-fry in mangetout instead of the sugar snap peas with the other ingredients, then continue as for Lamb withSugar Snap Peas.
