JBug's Kitchen Antics: Stir Fried Lamb with Garlic and Ginger

As part of my mission to rid the freezer of all and sundry, last night's dinner took care of the last of the wonderful lamb we acquired from the University of Arizona Meat's Lab. Too baaaa...d so saaa...d!

Four rather large loin chops, boned and slivered, were marinated in soy sauce, rice wine and sesame oil, then stir fried and finished with a lovely hoisin based garlic and ginger sauce. Served along with some fresh butter lettuce, it made for great little tasty wraps on a very hot first day of summer.

Actually, it feels like it's been summer for months here in Tucson so celebrating the summer solstace doesn't mean a heck of a lot at this point. We need rain very badly before our entire state burns to a cinder but unfortunately it looks as though rain's a long way off.

I'm packing my darkest glasses to take to Oregon. I have a sneaking suspicion my first glimpse of Oregon green's gonna' suck my eyeballs right outa' my head....and on that lovely descriptive note, I'll leave you all for the day. Be cool people!

Stir Fried Lamb with Garlic and Ginger (inspired by Best of Bridge Series Cookbooks)

1 pound boneless lean lamb cut into slivers

4 teaspoons rice wine vinegar

2 tablespoons soy sauce

1 teaspoon sesame oil

Combine vinegar, soy sauce and sesame oil with lamb slivers in a zip top bag and marinate in refrigerator for 1 to 2 hours, turning frequently. Drain marinade from meat before stir frying.

Sauce:

3/4 cup hoisin sauce

1-1/2 teaspoons rice wine vinegar

1 tablespoon liquid honey

2 tablespoons water

Juice of 1 fresh lime

2 teaspoons sesame oil

3 cloves garlic, minced

2 tablespoons fresh ginger, minced

1 tablespoon cornstarch

Combine ingredients in jar and shake until well combined. Set aside.

To prepare:

2 tablespoons vegetable oil

1 tablespoon minced ginger

4 green onions, chopped

1/2 cup salted cashew nuts or peanuts, chopped

Butter lettuce or Iceburg separated into whole leaves, core removed

Heat wok over high heat until smoking. Add vegetable oil and when shimmering add lamb. Stir fry for 2 to 3 minutes. Add ginger and stir fry for 30 seconds. Add sauce and cook, stirring constantly until sauce is clear and lamb is well coated. Toss in green onions. Remove to serving platter and garnish with nuts. Serve with lettuce on the side allowing diners to make their own wraps. Serves 4 (or 2 gluttons). Download Stir Fried Lamb with Garlic and Ginger

A year ago - Bay Scallop Gratin