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Stir-fries
continued
Mongolian lamb
1
3
⁄
4
lbs (750g) lamb, cut into strips
1 tablespoon (15ml) light soy sauce
2 tablespoons (30ml) rice wine, divided
1
⁄
2
teaspoon (1⁄2 teaspoon; 2ml) salt
1 teaspoon sugar
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) sesame oil
2 tablespoons (30ml) peanut oil
2 cloves garlic, diced
1 brown onion, diced
1
⁄
2
bunch green onions, cut into
3
⁄
4
inch (2cm) piece
1 red pepper, sliced
1. Place the lamb into a bowl and mix with the light
soy sauce and 1 tablespoon (15ml) rice wine.
Allow to marinate for 30 minutes.
2. While the meat is marinating place the salt, sugar,
regular soy sauce, 1 tablespoon (15ml) rice wine,
and sesame oil into a screw-top jar and shake to
make the sauce.
3. Heat the wok on high sear setting and add the
peanut oil.When the oil is heated add the
vegetables and stir fry for 2 minutes, then remove.
Add the meat to the wok and cook for 2 minutes.
Then add the sauce, bring the mixture to a boil
and return the vegetables to heat through.
Serve with steamed rice.
Teriyaki beef
2 tablespoons (30ml) peanut oil
1
3
⁄4lb (750g) beef strips
1
⁄4 cup (60ml) soy sauce
2 tablespoons (30ml) mirin
2 teaspoons (2 teaspoons; 10ml) sake
2 teaspoons granulated sugar (superfine
if available)
1 carrot, finely sliced
1 zucchini, cut into batons
5 oz (150g) spinach leaves
1. Place the beef strips into a bowl, add the soy,
mirin, sake and sugar and marinate for 4 hours.
2. Heat the wok on high sear and heat some oil.
Quickly sear
1
⁄
3
of the beef strips to seal in the
juices and remove. Complete the process with all
the strips.
3. Add the carrot and zucchini, cook for 2 minutes,
add the beef back and then the spinach. Stir fry
until the spinach has wilted.
Serve with steamed new potatoes.
4-6
4-6
38