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1
Slice the lamb across the grain into strips 1/2 inch thick.
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2
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.
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3
During this time, thaw the spinach and allow to come to room temperature; press out as much moisture as possible.
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4
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.
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5
Remove the lamb to a plate and set aside.
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6
Add the remaining 2 tsp oil to the wok and when warm stir in ginger, remaining garlic and pepper flakes.
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7
Cook, stirring constantly, until fragrant, about 1 minute.
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8
Stir in the pepper and scallion strips and remaining 2 tsp soy sauce; reduce heat slightly and stir-fry for one minute.
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9
Add 1 TBS water and stir-fry for 1 minute more.
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10
Stir in the spinach and mix well with other ingredients.
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11
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.
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12
Cook, stirring frequently (or it will stick!) until the lamb and spinach is heated through and the juices are thickened, about 1 minute.
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13
Serve immediately.
