Sichuan Stir-fried Lamb In Garlic Sauce(cook's Illustrated)

Total Time: 43 mins Preparation Time: 25 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 2 tablespoons sugar
• 2 tablespoons soy sauce
• 4 teaspoons chinese black vinegar
• 1 tablespoon sesame oil
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 2 teaspoons ketchup
• 2 teaspoons fish sauce
• 2 teaspoons cornstarch
• 12 ounces country-style boneless lamb ribs, trimmed
• 1 teaspoon baking soda
• 1/2 cup cold water
• 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
• 2 teaspoons cornstarch
• 4 minced garlic cloves
• 2 scallions, part minced, green parts sliced thin
• 2 tablespoons asian garlic and red chile paste
• 4 tablespoons vegetable oil
• 6 ounces shiitake mushrooms or 6 ounces portabella mushrooms, stemmed and sliced thing
• 2 (8 ounce) cans water chestnuts

Recipe

• 1 1. whisk all sauce ingredients together in bowl. set aside.
• 2 2. cut lamb into 2” lengths and then cut each length into 1/4” matchsticks. combine lamb with baking soda and water in bowl. let sit at room temperature for 15 minutes.
• 3 3. rinse lamb in cold water. drain well and pat dry with paper towels. whisk rice wine and cornstarch in bowl. add lamb and toss to coat.
• 4 4. for the stir fry, combine garlic, scallion whites, chili paste in bowl.
• 5 5. heat 1 tbsp oil in large non stick pan over high heat until just smoking. add mushrooms and cook stirring frequently until tender, 4 minutes. add water chestnuts and cook for additional 2 to 4 minutes until tender. transfer vegetables to separate bowl.
• 6 6. add remaining 3 tbsp oil to pan and place over medium low heat. add garlic scallion mixture and cook until fragrant, 30 seconds. transfer 1 tbsp garlic scallion oil to small bowl and set aside. add lamb to skillet and cook until no longer pink, 3 to 5 minutes. whisk sauce to recombine and add to skillet. increase heat to high and cook stirring constantly until thickened and lamb cooked thru, 1 to 2 minutes. return vegetables to skillet and combine. transfer to platter, sprinkle with scallion greens and reserved garlic scallion oil and serve.