Stir Fry Of Hoisin Lamb With Cashews And Snow Peas Recipes

STIR-FRY OF HOISIN LAMB WITH CASHEWS AND SNOW PEAS

Stir-Fry of Hoisin Lamb With Cashews and Snow Peas image

Make and share this Stir-Fry of Hoisin Lamb With Cashews and Snow Peas recipe from Food.com.

Provided by Brookelynne26

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 -1 1/4 lb tender lamb, trimmed of fat and connective tissue, and cut into 1/2-inch by 1-inch chunks
1/2 teaspoon anise seeds or 1/2 teaspoon fennel seed, bruised
1/4-1/2 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon dry red wine
one 1-inch piece fresh peeled ginger, minced
1 garlic clove, minced
1/4-1/2 teaspoon salt
1 medium red onion, cut into 1-inch dice
1/2 cup water chestnut, quarters of sliced
1 handful snow pea pods, trimmed
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons rice wine or 2 tablespoons dry white wine
3 tablespoons vegetable oil
1/2 cup salted cashews, roughly broken

Steps:

Measure out, cut, and group together each section's ingredients: In a bowl, toss the lamb with its seasonings, including the cornstarch and wine, so it is thoroughly coated. Have the ginger and garlic ready to go into the wok, and have the onion, water chestnuts, and snow peas piled on a piece of paper towel, ready to go. In a small bowl, blend the sauce ingredients together. With this lineup, the stir-fry will easily come together in a few minutes.
Set a 14- to 16-inch wok or a straight-sided 12-inch sauté pan over high heat. When it is hot, swirl in 1 1/2 tablespoons of the vegetable oil. Add the lamb and stir-fry for 90 seconds. Spread the lamb out as you cook it, so all its sides sear. Immediately remove the lamb to a clean bowl. Wipe out the wok with a thick wad of paper towels.
Heat the wok again over high heat. Swirl in the remaining 1 1/2 tablespoons oil. Sir in the ginger and the garlic, and stir until fragrant (few seconds), sprinkling with the salt. Immediately add the vegetables. Stir-fry for 1 1/2 to 2 minutes. Add the sauce mixture, and continue stir-frying for another 90 seconds.
Turn the lamb into the wok, and stir-fry for about 10 seconds to heat it through. Stir in the cashews, and turn the mixture into a serving bowl. Serve immediately.

HOISIN BEEF STIR-FRY

Hoisin Beef Stir-Fry image

This is another of the recipes I made on my Asian night, I also made garlic, ginger, green onion chicken, which I will be posting at a later date. As I stated on my last post, because I made a few dishes my ingredients were less than listed below, I think I have guessed right on the amounts to feed 4 as a main meal.

Provided by The Flying Chef

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 teaspoon sesame oil
black pepper
6 green onions, sliced thinly
2 red chilies, finely chopped
2 garlic cloves, crushed
2 teaspoons fresh ginger, grated
80 ml chinese rice wine
60 ml soy sauce
800 g beef, strips
1 tablespoon peanut oil
1 brown onion, sliced thinly
1 red capsicum, sliced thinly
100 g fresh shiitake mushrooms, sliced thinly
500 g choy sum, halved
60 ml water
80 ml hoisin sauce (I use blue dragon brand.)

Steps:

Combine sesame oil, pepper, 3 sliced green onions, chillies, garlic, ginger, half the wine and half the soy sauce in a large bowl or storage container, add beef strips and toss to coat. Marinade several hours or overnight.
Heat peanut oil in a pan or wok, add beef mixture in batches and cook until browned, add onion and capsicum and stir-fry a couple of minutes.
Add mushrooms, choy sum stalks, water, hoisin and the remaining wine and soy sauce, stir-fry about 5 minutes or until vegetables are just tender.
Add choy sum leaves, stir-fry until leaves just wilt.
Divide among serving bowls and top with remaining green onion.
I served as is, to make a low carb meal, but if you want to add the carbs it is great paired with steamed Jasmine rice.

Nutrition Facts : Calories 502.6, Fat 37.5, SaturatedFat 14, Cholesterol 44.3, Sodium 1429.8, Carbohydrate 27.3, Fiber 6.7, Sugar 11.8, Protein 12.2

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