Last night we tried the lamb stir-fry. It was most excellent. The interesting ingredient was Chinese five-spice powder, which is as advertised a bit like anise seed flavor-wise. Lest you are afraid of this dish because you do not like anise-flavored food, don't despair. I wasn't sure myself, as I do not like those little spices to eat at the exits of Indian restaurants! I liked the flavor a lot.We also think we should use hoisin sauce more often when we stir fry other meals. We added an ingredient (horrors!) - red pepper - because stir fry is almost always improved by red pepper. It worked well. We used lamb on the bone (mistake), which added 20 min to the prep time (more if you're slow). Despite this, Bruce claims victory as he did not cut himself. For the vegetarians, we plan to try this with tofu as a replacement for lamb. Chicken might be good, too, if you can't get, or afford, lamb. Possibly a halal butcher may have been a better bet for pricing of the lamb.
Are the dark chunks lamb? What are the light chunks? Other than the cashews.
ReplyDeleteThe top picture is the done dish, with the dark chunks the lamb. The sauce is dark, so everything gets darker. The second picture is the vegetable part of the stir fry before the lamb and sauce are added. The light chunks in that picture are the onions and the water chestnuts.
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