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:
