Friday, June 1, 2012

Foodie Fridays: Hunan Lamb



There are going to be some changes around here (more about that later), one of which is my new participation in Felicia's (from the Geeky Blogger Book Blog) new Foodie Friday's meme.  She started this meme to combine her two faves--books and cooking.  Seeing as how I share those loves AND cooking decreases my stress, I couldn't contain my excitement.  I could kill two birds with one stone. It will be the perfect addition to Reflections of a Bookaholic as other content will slow and I can document the cooking I will do as I attempt to decrease the stress of bar prep.

First Cookbook up?

Hunan Lamb

INGREDIENTS
1/4 C. of fat-free, lower-sodium chicken broth, divided
2 tsp. cornstarch
1/4 c. lower-sodium soy sauce
2 tbsp. rice vinegar
2 tsp. sugar
2 tsp. chile paste w/ garlic
1 tbsp. peanut oil
3 tbsp. peeled fresh ginger
6 dried Thai chiles (Note: I only used 3 because I was toooo scared to put in 6.)
4 garlic cloves, slivered
1 lb. of leg of lamb, cut into thin strips
2 cups sliced shiitake mushroom caps
2 cups sliced red bell pepper




1.  Combine 1 tablespoon chicken broth and cornstarch in a small bowl, stirring with a whisk.

Combine remaining 3 tablespoons chicken borth, soy sauce, and next 3 ingredients (through chile paste) in another bowl.

2.  Heat a wok or large nonstick skillet over medium-high heat.  Add oil.  Add ginger, chiles, and garlic.  Stir-fry 30 seconds or until fragrant.

3.  Add lamb; stir fry 3 minutes.  Add mushrooms and bell pepper; stir-fry 2 minutes or until crisp-tender.  Stir in soy sauce mixture.  Bring to a simmer; cook 1 minute.  Sir cornstarch mixtures with whisk; add to lamb mixture.  Cook, stirring constantly, 30 seconds or until thick.

Yield 4 servings (1/14 cups/serving)


Review:

I loved... that this was an incredibly quick dish to make.  It literally took me 12 minutes to throw this together.

I loved... the lamb!  It was so tender and delish!

I loved... that this was so healthy.  Less than 300 calories per serving is a great deal (without the rice).  It's about 6 points for those WW counters out there (I looked it up just for you!) .

I liked... the entire meal but I would make some tweaks with the sauce.  It was a tad too sweet for me but my study buddies loved it just the way it came out.

I'm so glad I only used 3 chiles because it was spicy!



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14 comments:

  1. I love lamb but I am so hesitant to try it at home! I am going to have to get over that because I am sure this recipe would rock!

    I will try lamb at home--this is going to be my mantra this week!

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    Replies
    1. I've been more adventurous lately. I haven't had a bad experience with lamb at home yet.

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  2. Replies
    1. Oh not me. I can't handle it. I had an embarrassing experience in public one time because of my inability to handle it. I'll have to tell you about it one day.

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  3. looking at the ingredients i could tell this would be a great dish. must try this also. i will let you know what I think.
    have a good weekend.

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  4. Oh this looks yummy. I wonder how it would do with Tofu?

    ReplyDelete
    Replies
    1. I'm not quite sure since it is primarily meat. I've never had tofu at the center of a meal. I'll look for some tofu friendly recipes next.

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  5. did you know? Beth has had a similar meme for quite a while, except it's on Saturday. you might want to have a look, here titles are always excellent, with lots of people linking; this is the original post; I'm sure she'll have something up tomorrow: http://www.bethfishreads.com/2009/10/introducing-weekend-cooking.html

    ReplyDelete
    Replies
    1. I'll need to look into this. I didn't really look around for a meme. I just happened upon Geeky Blogger's and was inspired. Thank for letting me know :)

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  6. Omg *headdesk* I read human lamb!
    lol

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  7. This sounds good, but I wouldn't be able to eat it! I'm allergic to lamb. I agree with you on the chiles. lol

    ReplyDelete
    Replies
    1. Wow, I've never heard of that allergy. I don't know that lamb is a common meat choice though.

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