The trick is to smoke the meat and not make the meat smoke
SLICED LAMB WITH SCALLIONS
Date:October 31, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This recipe was fairly simple with a few ingredients: thin sliced lamb, rice wine, cornstarch, ground ginger, sugar, scallions and peanut oil for the stir fry.
The soy sauce, rice wine, cornstarch, ginger, and sugar are combined in a medium bowl to make the marinade. The lamb is added in the mixture rest for 10 minutes.
The Egg is at 650 degrees, the wok has been preheated and the peanut oil added to stir fry the scallions and ginger for 10 to 15 seconds.
The lamb is added in the next…
… And his stir fried…
… Until it is cooked through.
Time to eat. You will notice that the cornstarch help the sauce thicken quite a bit.
The lamb was served with Pineapple Fried Rice and Orange Beef.
These items all paired well together.
Despite a simple ingredient list the lamb was very flavorful and was melt in your mouth tender.
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This was the fourth of four dishes I made this day from The Essential Wok Cookbook. It was a fairly simple dish. The sliced lamb was marinated for 10 minutes and then stir fried with some scallions for about 4 minutes. That was it. The resulting dish had great flavor and the lamb was melt in your mouth tender. If you are looking for a quick and easy stir fry this recipe qualifies.