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Monday, June 1, 2015

Ginger Garlic Lamb With Sizzling Rice

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 2 cups jasmine rice, rinsed
  • 4 cups water
  • vegetable oil, for frying
  • 2 lbs lamb tenderloin, silver skin removed
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon dry mustard (chinese mustard)
  • 3 tablespoons rice wine vinegar
  • 1 cup all-purpose flour
  • 3 tablespoons cornstarch
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 3 tablespoons canola oil
  • 3 tablespoons canola oil
  • 1 large yellow onion, diced
  • 3/4 cup diced fresh ginger
  • 3/4 cup diced garlic
  • 1 tablespoon freshly cracked black pepper
  • 1 cup wine
  • 2 cups water, plus 4 tablespoons
  • 2 cups low sodium chicken broth
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 3 tablespoons cornstarch
  • 1/2 cup diced green onion, for garnish

Recipe

  • 1 to make da sizzling rice:.
  • 2 add rice and water to a small saucepot and bring to a boil over medium heat.
  • 3 reduce the heat to low, cover and simmer for 5 minutes.
  • 4 remove from heat and let sit 30 minutes.
  • 5 transfer the rice to a baking sheet and cool to room temperature.
  • 6 preheat the oven to 200º f & put the rice into the oven and let it dry out for 1 hour.
  • 7 heat1-2 cups of oil to 350º f in a heavy-bottomed pan over medium heat.
  • 8 cut the rice into 3-inch rounds and fry in the oil until crunchy and light brown, about 2 minutes.
  • 9 set aside on a plate.
  • 10 to make da lamb:.
  • 11 cut the lamb into 3/4-inch rounds.
  • 12 stir the soy sauce, mustard, and rice wine vinegar in a large bowl.
  • 13 add the lamb and let marinate for15 minutes.
  • 14 in a shallow bowl, mix the flour, cornstarch, garlic, onion, salt, and pepper.
  • 15 lightly press down on the lamb to flatten and dredge in the flour mixture.
  • 16 heat the oil in medium saute pan, add the lamb and cook until lightly browned on both sides.
  • 17 to make da gravy:.
  • 18 in a medium sauce pot, over medium heat, add the oil.
  • 19 when the oil is hot, add the onions, ginger, garlic, and pepper, and saute until the onions are translucent.
  • 20 deglaze the pan with wine, and then add 2 cups of water, the stock, soy sauce and honey.
  • 21 simmer for 1 hour or until reduced by half.
  • 22 strain the gravy and return it to the pot over low heat.
  • 23 combine the 4 tablespoons water and cornstarch in a small bowl.
  • 24 slowly stir it into the sauce and cook until the gravy has thickened.
  • 25 for da plate-up:.
  • 26 transfer the rice to a serving platter, and arrange the lamb on the platter.
  • 27 top with the gravy and garnish with the green onions.

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