Cassie’s Ruminations

Lamb Stir Fry

This was an experiment to use up some of the leftover lamb roast. It was okay, but the lamb didn’t really mesh well with the other flavors. Next time I might try a more Mongolian blend of spices, but for this set of veggies and seasoning, I’d suggest you use beef or chicken instead. Just cook it for longer if you start with raw meat. I find the fresh noodles in the produce section with the wonton wrappers.

Lamb Stir Fry
Serves 4

For the stir fry:
1 tbsp canola oil
1 tbsp sesame oil
1 lb leftover lamb roast, cut into thin strips
12 oz snow peas
8 oz button mushrooms, sliced
2 packages fresh stir fry or yakisoba noodles, about 14 oz total weight

For the sauce:
3 tbsp soy sauce
2 tbsp sake
1 tbsp sesame oil
1 tbsp rice vinegar
2 cloves garlic, pressed
2 tsp chili garlic sauce
1 tbsp cornstarch

Whisk together the sauce ingredients in a small bowl and set aside.

Heat 1 tsp each of the sesame and canola oils in a wok or large skillet. Add the mushrooms cook until brown and turning tender, about 4-5 minutes. Remove mushrooms to a bowl. Add a tsp of each of the oils to the wok and add the lamb. Cook for 2-3 minutes or until warm and starting to brown around the edges. Remove the meat to the same bowl with the mushrooms. Add the peas to the wok along with a ¼ cup of water to help them steam and cook for 1-2 minutes or until they are a bright green color and crisp-tender. Remove the peas to the holding bowl. Add the final tsp of canola and sesame oil to the wok then add the noodles and another ¼ cup of water. Stir to separate the noodles then toss to gently brown as the water boils away. Add the meat and vegetables back to the skillet, pour the sauce over the top, and toss to combine. Cook for another 2-3 minutes to meld all the flavors. Serve hot.