Char Siu Lamb Cutlets With Fried Brown Rice Food

CHAR SIU RACK OF LAMB

Char siu rack of lamb image

Make and share this Char siu rack of lamb recipe from Food.com.

Provided by Bev I Am

Categories Lamb/Sheep

Time 2h23m

Yield 4 serving(s)

Number Of Ingredients 22

Ingredients

1 tablespoon minced fresh rosemary
1 tablespoon minced garlic
1 teaspoon toasted ground szechuan peppercorns
2 tablespoons dark soy sauce
2 tablespoons soy sauce
1 teaspoon salt
1 tablespoon vegetable oil
1 rack of lamb, trimmed of fat,about 2 pounds
1/3 cup hoisin sauce
1/3 cup soy sauce
3 tablespoons honey
1 mango, peeled and diced
2 tablespoons chopped red bell peppers
2 tablespoons chopped onions
1 tablespoon minced fresh mint leaves
2 tablespoons dark soy sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon plum sauce
hot cooked rice
mint leaf, for garnish

Steps:

To prepare marinade: Combine rosemary, garlic, peppercorns, soy sauces, salt and oil in a large bowl.
Add lamb and turn to coat.
Cover and refrigerate 2-3 hours.
To prepare glaze: Combine hoisin sauce, soy sauce and honey in a bowl.
Mix and set aside.
To prepare salsa: Combine mango, bell pepper, onion, mint, soy sauces, honey, lemon juice and plum sauce in a bowl; mix well.
Cover and refrigerate until ready to serve.
Preheat broiler with rack placed 4 to 5 inches from heating element.
Place lamb, meat side up, in a foil-lined baking pan.
Broil lamb, meat side up, for 10 to 12 minutes.
Turn, brush with glaze, and broil for 5 to 7 minutes more.
Turn meat again, brush with glaze, and broil for 3 to 4 minutes more.
Slice rack between ribs.
Serve with rice and salsa and garnish with mint leaves.

LAMB CHAR SIU STIR-FRY

Lamb Char Siu Stir-Fry image

This is a wonderful, tasty and simple recipe to make, it is a great after work no fuss meal. There is a little bit in the way of chopping up the vegetables, but it is probably all done in about 20 Min's and cooked in about 20 Min's in a wok. You can add as many of the chili seeds or as few as you want to make it to suit personal spiciness level or for that matter add more chilies if you desire. This is a great recipe for using up any vegetables. I have stated what I used but some of these were already in my fridge and I wanted to use them up before going off, so feel free to play around with the veg ingredients.

Provided by The Flying Chef

Categories Lamb/Sheep

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

600 g lamb fillets, thinly sliced
2 tablespoons peanut oil
3 tablespoons rice vinegar
4 tablespoons char siu sauce
3 tablespoons ketjap manis
3 garlic cloves, crushed
2 red chilies, sliced thinly
1 tablespoon peanut oil, extra
1 red capsicum (200g)
10 broccoli florets, small, if they are large 5 cut in half
4 large fresh shiitake mushrooms (90g)
3 large oyster mushrooms (80g)
100 g snow peas, trimmed
120 g bean sprouts
300 g fresh noodles

Steps:

Add 1 tablespoon peanut oil to a wok, cook lamb in batches until browned, adding more peanut oil as needed. Set to one side.
De-glaze wok with rice vinegar, add extra 1 tablespoon of peanut oil, add pepper, chilies and garlic, stir-fry until veg start to soften.
Add mushrooms, florets and return lamb to wok, add sauce and ketjap manis, stir-fry 3-4 Min's, add snow peas and bean sprouts, stir-fry until sprouts are just tender, about 3 Min's. Add noodles and stir-fry to heat through.
Serve as is.

Nutrition Facts : Calories 1247.8, Fat 72.5, SaturatedFat 27.1, Cholesterol 232, Sodium 180.8, Carbohydrate 95.2, Fiber 10.4, Sugar 10.6, Protein 56.8

CHAR SIU PORK CUTLETS WITH CHINESE COLESLAW

Char Siu Pork Cutlets With Chinese Coleslaw image

From the local state paper The West Australian. Sounded/looked delicious to the DH and I, so saving it here for later and as such times are estimates. Even without the slaw I think this recipe is worth consideration for the pork lovers.

Provided by ImPat

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 pork cutlets
2 tablespoons honey
2 tablespoons dark soy sauce
1 teaspoon Chinese five spice powder
2 teaspoons garlic (minced or through the garlic press or crushed)
2 teaspoons ginger (grated)
1/4 cup rice wine (Shoaxing, dry sherry can be substituted)
1/2 Chinese cabbage (finely shredded)
1 cup bean sprouts
1/2 cup spring onion (scallions or green onions sliced)
2 tablespoons light soy sauce
1 tablespoon lemon juice
2 tablespoons sesame oil (dark recommended)

Steps:

For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
In a shallow container place cutlets and coat well with marinade mix.
To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler) I would think about 10 to 12 minutes (5 to 6 minutes per side) for a moist chop, if you like well done go for an extra few minutes.
For the slaw - combine the cabbage, sprouts, spring onions .
Whisk together the light soy sauce, lemon juice and sasame oil and pour over cabbage just before serving.

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