Lamb chops in a stirfry?
When you have more lamb chops than you care to grill, when you feel like another meal with grilled lamb chops will make you tear your hair out, what do you do? Me, I carved the lamb meat off the bones, cut them into strips, cooked the lamb with tausi and vegetables and voila! Lunch today was stir fried lamb chops. You’re shocked? Sounds like an insult to lamb chops? Gee, any piece of meat is only as good as the cook who prepares it. Just because something is labeled “chops” doesn’t mean it has nowhere to go but the grill. Seriously. Of course, you want to remove that game-y taste and smell from the lamb chops. No problem, the combination of tausi and ginger does the job quite well.
Serves 4.
Ingredients :
1 large lamb chops, about 300 grams
1/8 to 1/4 of a whole squash
a large bunch of pechay (bok choi, pak choi)
a thumb-sized piece of ginger, finely sliced
half a head of garlic, finely minced
1 onion, finely sliced
2 tbsps. of tausi
light soy sauce, to taste
3 tbsps. of cooking oil
freshly ground pepper
With a small sharp knife, carve the lamb meat to separate it from the bones. Cut into thin strips. Reserve the bones for future use. They’re useful for making broth.
Pare the squash, cut the flesh into one-inch cubes.
Cut the pechay into one-inch slices (I only used the dark green portions because the while stalks went into another stir fried dish yesterday that I forgot to take photos of).
Heat the cooking oil in a wok or frying pan. Add the lamb strips and stir fry until lightly browned. Add the tausi, ginger, garlic and onion. Continue cooking for another minute. Pour in the soy sauce and about 3/4 cup of water. Bring to the boil, lower the heat, cover and cook over low heat for about 15 minutes. Let the tausi and the ginger do their work so that the lamb will smell good.
Next, add the squash to the lamb. Stir. Cover once more and cook for another 7 to 10 minutes. Finally, add the pechay. Stir and toss just until the leaves start to wilt.
Serve hot with rice.
Tagged: lamb chops, pechay, Purely experimental, squash, stir fry, tausi
Comments
6 Responses to “Lamb chops in a stirfry?”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Mixed herbs, pork steaks and oven – fried potato chips
Baby back ribs
Crispy Pata
Lugaw
Spaghetti with meatballs
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- Mia on 'Penne with portobello mushrooms': Hi, I just bought a bag of pre-washed, pre-sliced portabellos and...
- faye on 'Cheesecake with homemade blueberry topping': hi ms connie. wats the difference betweeen ur 2...
- Crisma on 'Chocolate chip cookies with fresh mint': How many cookies were you able to make, Connie? And...
- cia on 'Lemon chicken': can i use the ordinary ginger instead of the turmeric? thanks…
- RobKSA on 'Honey-glazed, herb-crusted whole leg of lamb': Since no pork here in Saudi Arabia, this is a...
Hi Connie,
Just would like to know the correct cut of meat. What is trips and strips? Thanks
Loida, “trips” is a typo (I’ll correct it).
It’s strips. About 2 inches long, half an inch wide, and about a quarter of an inch thick.
hi, connie! haven’t really used lamb in most of my dishes. i wanna try, though. mukhang masarap ito! any tips in choosing lamb chops from the meat store?
Look for well marbled lamb. Not very healthy but the fat really helps make the meat tender.
Hello Connie! May i know where do you buy your lamb chops? i hv seen some displayed in different supermarkets but am not sure if still fresh. just an idea please…i love lamb chops. tnx!
Shopwise.