Jason King
AmyHuangStir Fried Lamb with Mint and Chilli
March 1st 2010 04:42
Besides the smell of mint I have never been a huge fan. When I tried to grow it it went completely out of control, like a weed, and killed everything else in its battle of dominance. And when I have cooked with it in the past I am unsure if I had used to much of it but its flavour also always seemed to dominate.
Not with this meal - as my eating partner in crime stated "the marriage of the chiili and the mint in this dish is deliscious" - well said Carrie - it was divine and will be cooked again.
We had a great night - hadn't seen Carrie in close to a month - was a great meal at my newly arranged and now unflooded lounge room - I now have a fully functioning dining table - am sssssssoooooooo civilised and makes for better meals. It was also awesome that Carrie cried with joy at how much weight I had lost - I told her my biggest secret was to stop drinking red - of course I said this while we were finishing a bottle of red - hahahahaha
SERVES 4
YOU WILL NEED:
* 2TBL spoons of oil - I used rice bran but vegetable would also be fine
* 750gms lamb fillet, thinly sliced - thankgod Coles had it pre sliced but 750gms cost about $18-
* 5 garlic cloves, finely chopped
* 1 small red onion - cut into wedges or thinly slices
* 2 small red chillis, thinly sliced - leave seeds in for more kick - the chilli I used were the standard long red chillis and it was not hot at all - more sweet
* 1/3 cup of oyster sauce
* 2 and a half TBL spoons of fish sauce
* 2 tsps brown sugra
* 1/2 cup of finely chopped mint leaves
* a small handfull of whole mint leaves
* a pack of fresh baby corn
* cooked rice to serve
YOU WILL NEED TO:
* Heat a wok over high heat, add one TBSP of the oil and swirl to coat
* Add the lamb and garlic in batches - I found four batches was managable - and stiry fry for 2 mins or until lamb is almost cooked. Remove and set aside, covered
* Heat the remaining oil in the wok, add the onion and stiry fry for 2mins or until soft
* Return the lamb back to the wok with the baby corn
* Stir in the chilli, oyster sauce, fish sauce, sugar and the chopped mint leaves and cook for another 3 mins
* Remove from the heat, serve over rice with a small handfull of the full mint leaves on top of each plate
I cannot fault this dish at all - it is divine to eat and so simple to make. TIP: If cutting the lamb yourself - ensure you cut across the grain - it keeps the meat together during cooking.
To make it taste even better, eat it with chopsticks and drink a nice sweet red with it
And massive thanks to Carrie for bringing dessert - yummy fruit flans and a tub of icecream that was bigger than my freezer
Not with this meal - as my eating partner in crime stated "the marriage of the chiili and the mint in this dish is deliscious" - well said Carrie - it was divine and will be cooked again.
We had a great night - hadn't seen Carrie in close to a month - was a great meal at my newly arranged and now unflooded lounge room - I now have a fully functioning dining table - am sssssssoooooooo civilised and makes for better meals. It was also awesome that Carrie cried with joy at how much weight I had lost - I told her my biggest secret was to stop drinking red - of course I said this while we were finishing a bottle of red - hahahahaha
SERVES 4
YOU WILL NEED:
* 2TBL spoons of oil - I used rice bran but vegetable would also be fine
* 5 garlic cloves, finely chopped
* 1 small red onion - cut into wedges or thinly slices
* 2 small red chillis, thinly sliced - leave seeds in for more kick - the chilli I used were the standard long red chillis and it was not hot at all - more sweet
* 1/3 cup of oyster sauce
* 2 and a half TBL spoons of fish sauce
* 2 tsps brown sugra
* 1/2 cup of finely chopped mint leaves
* a small handfull of whole mint leaves
* a pack of fresh baby corn
* cooked rice to serve
YOU WILL NEED TO:
* Heat a wok over high heat, add one TBSP of the oil and swirl to coat
* Add the lamb and garlic in batches - I found four batches was managable - and stiry fry for 2 mins or until lamb is almost cooked. Remove and set aside, covered
* Heat the remaining oil in the wok, add the onion and stiry fry for 2mins or until soft
* Return the lamb back to the wok with the baby corn
* Stir in the chilli, oyster sauce, fish sauce, sugar and the chopped mint leaves and cook for another 3 mins
* Remove from the heat, serve over rice with a small handfull of the full mint leaves on top of each plate
I cannot fault this dish at all - it is divine to eat and so simple to make. TIP: If cutting the lamb yourself - ensure you cut across the grain - it keeps the meat together during cooking.
To make it taste even better, eat it with chopsticks and drink a nice sweet red with it
And massive thanks to Carrie for bringing dessert - yummy fruit flans and a tub of icecream that was bigger than my freezer
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by K @ the Lair
Comment by Helen Randell
Rough Cooking
Congrats at making your friends cry with joy
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Will have to cook this one for you guys - it is bloody beautiful!!
This can be mum's birthday dinner at the functioning dining table.
Hope you guys are well!
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
A small pot would be smart for me to use it for - especially as you can never kill the stuff - it is out of control