Lamb Stir Fry Food

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.

HONEY AND FIVE SPICED LAMB WITH STIR FRY VEGETABLES

Steps:

• Combine five-spice, sauce, honey, vinegar and garlic in a bowl.
• Combine lamb with 1-11/2 tablespoons of the five-spice mixture in a bowl.
• Heat oil in a wok; stir-fry lamb in batches, until browned. Remove and set to one side.
• Add onion, ginger and chili and stir-fry until onion softens, return lamb with remaining five-spice mixture.
• Add broccoli stir-fry 3 Min's, add snow peas and sprouts and stir-fry until veg are just tender. Stir in coriander.
• Note: Cooking time will be longer if not using a wok.

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.

LAMB STIR-FRY

Steps:

• Trim the fat off the lamb and cut into strips of about 1cm / 0.5 inch thick.
• Chop your vegetables.
• Heat some oil in a pan over a medium heat and cook the lamb for 2 minutes, until browned all over.
• Make the sauce by mixing together the soy sauce, sesame oil, lime juice, garlic, ginger and Chinese Five Spice.
• Get the noodles ready.
• Add the vegetables to the hot pan and cook for 4 minutes.
• Add the noodles and sauce to the pan and cook for a further 3 minutes.
• Serve topped with chopped spring onions (scallions) and sliced chilies.

LAMB-FRY

Steps:

• In a large nonstick frying pan over medium-high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile and stir for 1 minute.
• Mix ground spices with water to form a paste; add to onion mixture. Stir briefly until spices release their fragrance.
• Add lamb and salt and fry over medium heat, stirring frequently util lamb is cooked through, 10 to 15 minutes. Taste for salt.
• Stir in lemon juice and remove from heat.

MONGOLIAN LAMB STIR-FRY WITH RICE

Steps:

• Put the cornflour in a small bowl and stir in the soy sauce, vinegar, black bean sauce and five spice powder and set aside.
• Brush a little oil over a large wok and heat on high until wok is hot and add half of the lamb and stir fry for 2 minutes or until lamb is almost cooked and transfer to a plate.
• Brush to wok with a little more oil and reheat wok to high and repeat with remaining lamb and then remove lamb from the wok and put on the plate with first batch of lamb.
• Brush the wok with the remaining oil and heat on medium-high and add the onion, mushroom, celery, zucchini, carrot, cabbage, garlic and ginger and stir fry for 2 minutes and then add the water, cook covered tossing twice, for 2 minutes or until the vegetable are just tender.
• Add the lamb and sauce to the wok and toss to combine and heat through.
• Divide the rice between plates and top with mixture to serve.

TERIYAKI LAMB STIR - FRY

Steps:

• Heat some olive oil in a wok or pan, stir-fry lamb in batches until browned and cooked as desired. Remove from wok and set to one side.
• Heat sesame oil in same wok or pan, stir-fry onion and garlic until onion softens add chili and stir-fry a minute more.
• Return lamb to pan with sauces and bring to boil, add broccoli, cook a couple of minutes, add bok choy and cook until broccoli is just tender and bok choy just wilts.
• (This is why I add broccoli first as bok choy cooks quicker so just judge for the cooking time.).
• As a low carb meal I serve this as is, but if you want to add carbs it is nice with steamed rice.

LAMB CHAR SIU STIR-FRY

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.

LAMB AND PEPPER STIR FRY

Steps:

• In a small bowl mix the soy sauce and honey.
• Heat a large nonstick wok or skillet over high heat.
• Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
• With a slotted spoon, transfer to a plate.
• Reduce heat slightly.
• Add the bell peppers; stir fry until slightly softened, about 4 minutes.
• Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
• Return lamb to wok.
• Add the broth and pepper; stir fry 30 seconds longer.
• Serve, sprinkled with the mint.