Ingredients
-
12
-
1
-
1
-
1
-
3
-
1/2
-
1
-
1
-
2
-
6
-
-
-
-
-
Directions
Steps
|
1
Done
|
Slice the Lamb Across the Grain Into Strips 1/2 Inch Thick. |
|
2
Done
|
in a Medium Bowl or Resealable Plastic Bag, Mix 2 Tsp Soy Sauce, All of the Hoisin Sauce, 2 of the Minced Garlic Cloves, and 1/4 Tsp of the Red Pepper Flakes; Add Lamb and Marinate in the Refrigerator For 2 Hours. |
|
3
Done
|
During This Time, Thaw the Spinach and Allow to Come to Room Temperature; Press Out as Much Moisture as Possible. |
|
4
Done
|
Heat a Wok Over High Heat and Add 1 Tsp of the Oil; When the Oil Is Hot, Add the Lamb and Stir-Fry Until the Pink Color Is Gone, About 2-3 Minutes. |
|
5
Done
|
Remove the Lamb to a Plate and Set Aside. |
|
6
Done
|
Add the Remaining 2 Tsp Oil to the Wok and When Warm Stir in Ginger, Remaining Garlic and Pepper Flakes. |
|
7
Done
|
Cook, Stirring Constantly, Until Fragrant, About 1 Minute. |
|
8
Done
|
Stir in the Pepper and Scallion Strips and Remaining 2 Tsp Soy Sauce; Reduce Heat Slightly and Stir-Fry For One Minute. |
|
9
Done
|
Add 1 Tbs Water and Stir-Fry For 1 Minute More. |
|
10
Done
|
Stir in the Spinach and Mix Well With Other Ingredients. |
