Cumin Lamb Stir Fry Food

CUMIN LAMB STIR-FRY

Steps:

• In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
• Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
• Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
• Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
• Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.

MONGOLIAN LAMB STIR FRY

Steps:

• In a medium bowl, whisk together the cumin, chile flakes, salt, and pepper.
• Add the lamb and toss to coat with the spice mixture.
• Let the lamb sit at room temperature for 15 minutes while you prepare the rest of the ingredients, or, if preparing in advance, cover and refrigerate for up to one hour.
• Peel and quarter the onion. Then, slice each quarter into three or four wedges.
• Trim the roots and tops of the scallions. Cut the white and light green parts into two or three pieces and thinly slice the dark green tops. Set aside the tops to garnish the dish.
• Heat a wok or deep large skillet over high heat until it is hot enough that a drop of water sprinkled on the pan instantly sizzles, about 2 minutes. Add two tablespoons of the oil and heat until shimmering.
• Add the onion and white and light green parts of the scallion to the wok and toss to coat with oil. Stir-fry, stirring frequently, until the vegetables are softened and browned, about five minutes.
• Transfer the vegetables to a bowl.
• Add the remaining tablespoon of the oil to the wok and swirl to coat the bottom.
• Add the lamb and stir-fry, stirring frequently, until all the pieces are browned, about 2 minutes.
• Add the garlic, ginger, soy sauce, and Shaoxing rice wine and stir to combine.
• Continue to cook for an additional minute.
• Return the onion and scallion to the wok and cook for an additional minute.
• Garnish with the scallion tops and serve immediately over rice.

CUMIN TOFU STIR-FRY

Steps:

• Prepare the marinated tofu: Combine the tamari or soy sauce, shaoxing rice wine and salt in a bowl. Add the tofu cubes and toss to coat. Allow to marinate at room temperature for 20 to 30 minutes.
• Meanwhile, make the spice mix: Combine cumin, gochugaru, sugar and salt in a small bowl and set aside.
• Drain the tofu. Place the potato starch or cornstarch in an even layer on a plate, add the marinated tofu cubes and turn gently to coat.
• Heat a large frying pan over high for 3 minutes. Drizzle with 2 tablespoons oil and add a tofu cube. If the oil sizzles, it's hot enough. Add all the tofu cubes, being careful of spattering, arranging them in one layer and separating them from one another. Reduce the heat to medium and allow the tofu to cook, undisturbed, for 1 to 2 minutes, until the bottom is golden. Flip the tofu and cook until golden on all sides. Transfer the tofu to a plate lined with paper towels. Wipe out the pan.
• Add a little more oil to the pan, toss in the onion, chile, ginger and garlic, and stir-fry for about 1 minute until fragrant. Add the cauliflower, season with salt and stir-fry for 4 to 6 minutes, until the cauliflower is just tender. (Add 1 to 2 tablespoons of water, if needed, to help move it along, while still keeping the dish dry.) Add the tofu, along with the spice mix, and stir to combine. Take the pan off the heat.
• Taste and season with a touch of salt, if needed. Top with the cilantro and sesame seeds, then toss everything together, and serve with rice.