Peter and I had a sit-down menu planning session and plotted out what to do with food we have in the fridge: skirt steak, two loin lamb chops, chorizo, leftover Mexican rice, leftover creamed corn. We’ve gotten very good about using up leftovers. Used to be, after 3 days, I wouldn’t eat any of it. I’ve grown up a lot since then (discounting the fact that I used to be 5’ 9 ¼” and now I’m just under 5’ 9”, help me, I’m shrinking).
Back when we lived in DC (1980 – 2000), we used to go to a Chinese place often. It was called City Lights of China. It’s still there and very popular. Two of our favorite dishes, which we used to order virtually every time we went there, were stir-fried lamb with scallions and stir-fried spinach with copious amounts of garlic. I going to try to recreate their lamb when I use the chops. Loin chops need quite a bit of trimming, so it makes sense to me to cut it up into thin slices and cook it in the wok.
This was an odd recipe. It called for a second dose of soy sauce with sesame oil. Even though I pre-mixed it, I decided not to use it. We liked it just fine the way it came out.
I harvested what is probably the end of the yellow and green beans from the garden, blanched them in boiling water for 8 minutes, shocked them, and stir-fried them with some soy sauce and Chinese rice wine and preserved black beans. They were swell.
Speaking of “wok” reminds me of something totally irrelevant to this blog: my ex-wife. She’s of Chinese/Japanese extraction, and once appeared as an extra in the Cary Grant movie “Walk, Don’t Run”. Her role was that of a drummer in an all-girl Japanese band. So there.
Stir-fried lamb with scallions (2 servings)
1 tbsps soy sauce
½ tsp salt
1 tbsp dry sherry
vegetable oil
8 oz. lean lamb, very thinly sliced
1 tbsp red wine vinegar
1 tbsp sesame oil
½ tsp black pepper
2 garlic cloves, minced
3 or 4 scallions, green and white parts, cut into 2” pieces
Mix together 1 tbsp of the soy sauce, the salt, sherry and 2 tbsps of the oil. Add the lamb slices and leave to marinate for 5 minutes
Heat 1 tbsp oil over high heat in a wok or sauté pan. Add the garlic and scallions and stir fry for 30 seconds. Add the meat and stir fry until browned. Serve over rice.
Back when we lived in DC (1980 – 2000), we used to go to a Chinese place often. It was called City Lights of China. It’s still there and very popular. Two of our favorite dishes, which we used to order virtually every time we went there, were stir-fried lamb with scallions and stir-fried spinach with copious amounts of garlic. I going to try to recreate their lamb when I use the chops. Loin chops need quite a bit of trimming, so it makes sense to me to cut it up into thin slices and cook it in the wok.
This was an odd recipe. It called for a second dose of soy sauce with sesame oil. Even though I pre-mixed it, I decided not to use it. We liked it just fine the way it came out.
I harvested what is probably the end of the yellow and green beans from the garden, blanched them in boiling water for 8 minutes, shocked them, and stir-fried them with some soy sauce and Chinese rice wine and preserved black beans. They were swell.
Speaking of “wok” reminds me of something totally irrelevant to this blog: my ex-wife. She’s of Chinese/Japanese extraction, and once appeared as an extra in the Cary Grant movie “Walk, Don’t Run”. Her role was that of a drummer in an all-girl Japanese band. So there.
Stir-fried lamb with scallions (2 servings)
1 tbsps soy sauce
½ tsp salt
1 tbsp dry sherry
vegetable oil
8 oz. lean lamb, very thinly sliced
1 tbsp red wine vinegar
1 tbsp sesame oil
½ tsp black pepper
2 garlic cloves, minced
3 or 4 scallions, green and white parts, cut into 2” pieces
Mix together 1 tbsp of the soy sauce, the salt, sherry and 2 tbsps of the oil. Add the lamb slices and leave to marinate for 5 minutes
Heat 1 tbsp oil over high heat in a wok or sauté pan. Add the garlic and scallions and stir fry for 30 seconds. Add the meat and stir fry until browned. Serve over rice.
3 comments:
The picture looks soooo good, I want some right now!! Your beans are lovely too! What a perfect dinner combo.
I love lamb stir fries and yours looks especially nice. You asked about using the processor to make corn milk. I don't think it will work. It takes the corn too far back. I use the large holes of a box grater and then the back of a knife to make mine. Have a great holiday weekend. Blessings...Mary
Yum! *smacking lips* This has been the week for lamb!
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