Szechuan Lamb With Peppers And Spinach - cooking recipe

Ingredients

12 ounces lamb tenderloin
1 tablespoon soy sauce, plus
1 teaspoon soy sauce (divided)
1 tablespoon hoisin sauce
3 cloves garlic, finely minced (divided)
1/2 teaspoon crushed red pepper flakes (divided)
1 tablespoon peanut oil (divided)
1 tablespoon grated fresh ginger
2 large red bell peppers, seeded and cut into thin strips
6 scallions, cut into strips the length of the pepper strips
1 tablespoon water
1/3 cup chicken broth
1 tablespoon cornstarch
8 ounces frozen spinach

Preparation

Slice the lamb across the grain into strips 1/2 inch thick.
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.
During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
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.
Remove the lamb to a plate and set aside.
Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
Cook, stirring constantly, until fragrant, about 1 minute.
Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
Add 1 TBS water and stir-fry for 1 minute more.
Stir in the spinach and mix well with other ingredients.
Add the cornstarch to the chicken broth, mixing well, then add this to the wok, along with the lamb and any juices that have collected on the plate.
Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
Serve immediately.