Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli

One thing we don't cook enough with is Lamb.  It's one of those meats here in Australia that you can get a cheap leg or shoulder of lamb but all the other cuts are really expensive. We love lamb, especially a roast, but it's not on the menu very often.  Which is s shame.

I'd recently asked our son what he fancied for dinner and he replied "a lamb stir fry would be really nice Mam - we haven't had one of those for a long time". I thought this was an interesting answer but to be honest it's nothing out of the ordinary for anyone in our family to request something outside the norm.

I came across a new butchers,  Australian Butchers Store, near work (I normally buy all our meat over in Clayton) and I must say I was a little excited about this.   In fact I was pretty impressed with the butchers.  Having only opened recently it was my first chance to go in there and have a look around.  Needless to say the ban on my buying any meat for our freezer went out the window as I came home armed with lots of bargains which included lamb strips.

Using my old friend Google I started looking for a stir fry recipe to cook using the lamb strips.  this was a harder challenge than I thought.  There are actually not that many Asian recipes using lamb.  I finally came across a recipe that sounded really nice.  I hadn't noticed what site it was on but I started reading the recipe and thought to myself this sounds pretty good.  I will cook this and then I read on further only to start laughing at the serving suggestion given.... and couldn't stop laughing. 

Serving Suggestions

Serve with rice or potatoes or fill a pitta bread or tortilla wrap with the stir-fry.

To my surprise the recipe was actually on the Irish Food Board which I guess explains the potatoes??  Please if you are Irish do not take offence to this post - I thought the comment was magic.  I actually cooked this recipes (although I did adapt slightly) but served ours with rice noodles.  It was absolutely delicious and enjoyed by everyone.

The meat and vegetables were tender and laced with the sweetness of the hoisin sauce and traces of the Chinese five spice.  It was a simple dish but bold at the same time.  I would defintely suggest you give this Asian number a go.

Stir Fry Lamb Strips with Carrot, Mushrooms and Broccoli

(Recipe adapted from Bord Bia)

Serves: 6

200 grams dry thick rice noodles

2 cloves garlic, chopped

1 tablespoon finely grated ginger

1/2 teaspoons Five Spice Powder

2 tablespoons soy sauce

1 tablespoon olive oil

2 tablespoons rice wine

freshly ground black pepper to taste

900 grams lean lamb strips

2 tablespoon oil

2 carrots thinly sliced

1 onion, sliced

200 grams button mushrooms, sliced

1 head of broccoli, cut into florets

4 tablespoons hoisin sauce

Cook rice noodles as per packet instructions.  Drain and set aside.

Combine the garlic, ginger, five spice, soy sauce, rice wine and pepper together in a medium bowl.  Add in the lamb strips and mix well to combine.  Allow to stand for at least 30 minutes or longer if time permits.  

Heat half the oil in a wok or frying pan. Then add in the vegetables and cook for 2-3 minutes. Remove from the wok. Stir-fry the lamb in 2 batches.

Return the vegetables to the wok, add back in the cooked lamb and stir in the hoisin sauce. Mix well together.

Place noodles on a a large serving platter and top with lamb stir fry.  Serve immediately.

(Click here for a printable version of this recipe).

Asian Pork Cutlets

This meal had to be one of the easiest that I have prepared EVER!!  And the outcome was a really tender pork cutlet flavoured with all the spices of the orient.

I have to be perfectly honest that I am not a fan of cooking small pieces of meat in the oven (baking) in fact I don't even cook large peices of meat in the oven as we cook all of our roasts in the Weber.  So this itself was an interesting exercise for me and thankfully with success.

The flavour was full considering the marinating time was very minimal making these Asian Pork Cutlets a perfect midweek wonder.  The kids loved the flavour - somewhat sweet but with the underlying tones of cinnamon, star annise and soy added character to the plum sauce base.

Overall a terrific dish which I am sure will be on the menu again very soon.

 

Asian Pork Cutlets

(Recipe adapted from Weight Watchers 5 Ingredients Cookbook)

 

Serves: 4

ProPoints per serve: 12

 

1/2 cup plum sauce

1/4 cup soy sauce

1 teapsoon chinese five spice powder

4 x 200 gram pork cutlets, fat trimmed

1 bunch broccolini, ends trimmed

1 cup white rice

 

 

Combine the plum sauce, soy sauce and five spice in a shallow glass or ceramic bowl.  Add pork, turning to coat.  Set aside for 30 minutes to marinate.

 

Preheat oven to 180 degrees Celsius.  Line a baking dish with baking paper.  Place cutlets on the baking tray, reserving any marinade.  Bake cutlets for 25 minutes, basting with marinade every 10 minutes.  Cook until pork is cooked through and golden or to your liking.

 

Meanwhile cook rice as per packet instructions. 

 

Place remaining marinade in a small saucepan, bring to the boil and reduce heat, simmering until sauce slightly thickens. 

 

Steam broccolini for 2 minutes or until bright in colour.

 

Place cutlets on serving plates with rice and broccolini.  Drizzle with sauce and serve.

 

(Click here for a printable version of this recipe)

 

 

Char Siu and Orange Beef Ribs

Ribs are by far an indulgent food - so rich and so satisfying with meat that tender it falls of the bones and melts in your mouth.... mmmm drools!!

These Asian inspired ribs were magnificent - the delicate taste of Chinese Five Spice masked in a citrus Char Siu juice that had a hint of chilli were a feast for us on a Sunday Evening.  We are normally at the football club on Sunday evenings with awards and dinner service (both Noel and I cook dinner for approx 100 people each Sunday to raise money for the Club) so being at home mid football season is such a pleasant change.

I found this recipe in The Women's Weekly The Cooker Cookbook - a cookbook specifically for using Rice Cookers, Pressure Cookers and Slow Cookers.  I love my Slow Cooker everyone knows that and I am experimenting with both the Rice Cooker and the Pressure cooking.  I also used the large thick cut beef ribs, which are obviously meatier than the short cut but also tend to have less fat on them.

This recipe is actually one for the Pressure Cooker but I have adjusted it a little for the Slow Cooker.  I haven't cooked it in the Pressure Cooker but either way I have to say that the flavour was fantastic, the aroma that filled the house was vibrant enough to set off the taste bud sensors when opening the front door and there was an argument as to who was taking the left overs for lunch at work the next day.

  

Char Siu and Orange Beef Ribs

(recipe adapted from Women's Weekly The Cooker Cookbook)

Serves: 8

ProPoints per serve: 10

2 teaspoons five spice powder

2 kilograms beef spare ribs

cooking spray

2 cloves garlic crushed

1 fresh long chilli, chopped finely

4 cm piece fresh ginger

1/3 cup char siu sauce

¾ cup orange juice

salt

freshly ground black pepper

2 spring onions, sliced thinly

Rub five spice all over beef.

Coat a large frying pan with cooking spray over a medium heat. Cook beef in batches, until browned. Remove and place in the slow cooker dish.

Place garlic, chilli, ginger, sauce, juice and sugar in a jug and stir to combine. Pour evenly over beef ribs in the slow cooker dish. Cover and cook on low for 6 – 8 hours stirring once to ensure all ribs are coated.

Remove beef from cooker, cover and keep warm. Skim excess fat from sauce mixture. Season to taste.

Serve beef drizzled with sauce mixture and sprinkle with sliced spring onion. Partner with steamed rice (add 3 ProPoints per ½ cup) if desired

(click here for a printable version of this recipe)

Asian Pork Cutlets

A quick and easy mid week dinner was needed as we are so busy at the moment and to top it off it's also school holidays here in Victoria.

I love pork especially when cooked with Asian flavours so this meal was really nice.  The marinade consisted of 3 ingredients so that made for easy preparation but did not lead to any shortcuts in the flavour.  I love Chinese Five Spice by the way..... and the use of Chinese Five Spice did not over power the sweetness of the plum sauce.  To be honest it was the typical asian flavour that we all relate to when we think of an asian meal.

This dish was cooked in the oven, elimating frying or barbecuing.  One baking dish, some steamed rice and some vegetables and voila - done.

Asian Pork Cultlets

(recipe adapted from WW The Extremely Contented Tummy 2007)

 

Serves: 4

ProPoints per serve: 12

 

1/4 cup plum sauce

2 tablespoons soy sauce

1/2 teaspoon Chinese Five spice

4 x 125 gram lean pork cutlets

1 cup white rice

1 bunch baby bok choy, trimmed

3 carrots, peeled and cut into batons

Combine the plum sauce, soy sauce and five spice in a shallow ceramic dish.  Add pork, turning to coat. Set aside for 30 minutes to marinade.

Preheat oven to 180 degrees Celsius.

Line a baking dish with baking paper.  Bake cutlets for 25 minutes, basting with marindae every 10 minutes, until cooked trhough and golden.

Meanwhile, cook rice according to packet directions.

Steam carrots for 5 minutes, add bok choy and steam for a further 2 minutes or until bright green.

Place cutlets on serving plates with rice and bok choy.  Drizzle with sauce and serve.

(click here for a printable version of this recipe)

Five Spice Chicken with Noodles

Chinese Five Spice is definitely an interesting flavouring used often in Asian recipes.  Some people like it others don't.  Thankfully we do and all really enjoyed this easy noodle dish for dinner.

The chicken is marinated for several hours which allows the flavours to develop.  With this taken care of early it's only a matter of preparing the vegetables, noodles and actually cooking the dish.

The flavour itself was somewhat sweet and salty combined with the underlying incredible flavour that Chinese Five Spice provides. Chinese Five Spice powder is a ground spice blend of cinnamn, star anise, cloves, fennel seeds and pepper.  Needless to say it definitely tantalised the tastebuds while eating this noodle dish.

Five Spice Chicken with Noodles

(Recipe Sourced from WW The Complete Kitchen Cookbook)

 

Serves: 4

ProPoints per serve: 10

 

2 tablespoons kecap manis (sweet soy sauce)

2 tablespoons soy sauce

2 teaspoons cornflour

1 teaspoon Chinese Five Spice powder

1 teaspoon finely grated fresh ginger

1 garlic clove, cruushed

600 grams lean chicken breast fillets, fat trimmed, thinly sliced

200 grams rice stick noodles

1 tablespoon canola oil

1 carrot, cut into matchsticks

1 red capsicum, thinly sliced

2 green shallots, thinly sliced

1 bunch baby bok choy, cut into 5cm lengths

Combine kecap manis, soy sauce, cornflour, five spice, ginger and garlic in a large glass or ceramic bowl.  Add chicken and turn to coat.  Cover and refrigerate for 3 hours.

Prepare noodles following packet instructions or until just tender.  Drain.  Using scissors, cut noodles into 5cm lengths.

Drain chicken, reserving marinade.  Heat a wok over high heat.  Add half the oil and heat for 5 seconds.  Stir fry chicken, in batches, for 5 minutes or until browned.  Transfer to a bowl.  Reheat wok over high heat.  Add remaining oil and heat for 5 seconds.  Stir fry carrot and capsicum for 2 minutes or until just softened.  Add 3/4 shallots and bok choy and stir fry for 3 - 4 minutes or until vegetables are tender.

Return chicken to wok with noodles and reserved marinade.  Stir fry until heated through.

Serve sprinkled with remaining shallots as garnish.

(click here for a printable version of this recipe)

Sticky Pork with Asian Greens

The kids get excited about any dish that has the word "sticky" in it's name so there was no surprise that when they saw this on my menu planner for the week they were waiting with anticipation for dinner that night.

Concerned a little that this dish would be overpoweringly sweet I was pleasantly surprised by the balanced elements of the flavours. This was a impressive dish that we enjoy on it's own but squeezing the lime juice on it was nice also. It could be served with steamed rice (don't forget to add addition ProPoints for the rice).

Sticky Pork with Asian Greens
(recipe adapted from Women's Weekly Winter Favourites)

Serves: 4
ProPoints per serve: 9

2 tablespoons hoi sin sauce
2 tablespoons dark soy sauce
1 tablespoon honey
1 tablespoon brown sugar
2 teaspoons dry sherry
1 teaspoon five spice powder
3 cloves garlic, crushed
600 grams lean pork, diced
2 tablespoons peanut oil
1 head of broccoli, cut into florets
3 bunches baby bok choy
4 spring onions, cut into 4 cm lengths
1 lime, quartered

Place hoi sin sauce, soy sauce, honey, brown sugar, five spice powder and Garlic in a large bowl, mix well. Add pork and toss to ensure pork is covered.

Steam or microwave broccoli until just tender.

Heat oil in a work, stir fry pork in batches, until browned all over.

Return pork to the work, stir fry until pork is cooked. Add bok choy and broccoli, stir fry unti boy choy is slightly wilted.

Remove from heat, stir in the onions.

Serve with lime wedges and steamed rice, if desired.

(click here for a printable version of the recipe)

Spiced Honey Chicken Stir Fry

I had really been fancying something different when I decided to cook a stir fry for dinner tonight. We are not normally eaters of sweet sauces although using honey in the sauce was luring me.

Armed with chinese five spice, honey, hoisin sauce and a few other ingredients I came up with Spiced Honey Chicken Stir Fry. I cannot really say where I got this combination from except from several different recipes mixed together.

However, it was nice. Everyone enjoyed it and will definitely be on the menu again. We served this with Sesame Noodles.

Spiced Honey Chicken Stir Fry

Serves: 6
Points per serve: 3.5

600 grams chicken breast, diced
1 teaspoon chinese five spice
cooking spray
2 carrots, peeled and cut into 4 cm lengths
200 grams broccoli, cut into small florets
1/4 cup water
1 red capsicum, cut into 4 cm strips
6 spring onions, cut into 4 cm lengths
125 grams snow peas, trimmed and halved diagonally
2 teaspoons ginger, grated
1/2 cup honey
1/2 cup hoisin sauce
1/4 cup soy sauce

Toss the chicken with the chinese five spice to coat. Coat a work or large frying pan with cooking spray and heat over high heat. Add chicken, in batches, stir fry until sealed and cooked. Remove to a plate and set aside.

To the same pan add the carrots, broccoli and ginger. Stir fry for 3 - 4 minutes, adding the water after 2 minutes. Add the capsicum and cook for a further 2 minutes or until just tender. Add the spring onions.

Return the chicken to the wok and add the combined honey, hoisin sauce and soy sauce. Stir fry until heated through and fully combined.

(click here for a printable version of this recipe)