Tag Archives: shallots

Lamb stir fry in home-made szechwan sauce

Beef in szechwan sauce

Pete’s favourite dish at his favourite Chinese restaurant (the China Rose in Nesscliffe, for those local to Shrewsbury) is the sizzling fillet steak stir fry (the steak cut into strips, obviously!), which comes in a savoury tomato sauce with lots of onions. I’ve never tried competing with it, because I don’t run a restaurant!

However, there was a lamb steak in the fridge at home yesterday, which I wanted to make a stir fry with for Pete’s dinner, rather than the usual pan-seared one. I asked what sort of sauce he wanted with it, and he suggested a tomato-based one (hmmm, wonder where he got the idea). I guess he meant for me to get a bottle of readymade Szechwan sauce on the way home from work, but that wasn’t MY plan. I wanted to make the sauce at home (or an approximation thereof). I could have looked it up online but since it’s my favourite for its spiciness and I know more or less the flavour I was after, I just decided to wing it.

Of course, this sauce being for Pete, I had no intention of making it as hot as it should ideally have been, but I kid you not when I say that it was absolutely PACKED with flavour and smelt so very good as it was cooking. I know this is only my opinion, but I really think that you should try it.

Recipe: Lamb stir fry in home-made szechwan-style sauce
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Pork stir fry with black sesame seeds

I’ve decided not to buy supermarket bottled Chinese stir fry sauces any more, because practically the first ingredient in them is sugar. Yes, I knew about this, but continued to buy ready-made sauces because of the convenience factor. That’s how those supermarkets nab you – they play on your natural vices. Laziness is my biggest vice. It was partly out of laziness that I bought those sauces, but also because I’m not confident with making Chinese food. Eating it, yes (not with chopsticks though), but making it… not so much.

However, there are plenty of recipes on the Net for instant sauces. As long as you have a little sweet (honey/sugar/sweetener of choice), a little sour (vinegar), a little hot (chilli sauce/flakes) and a bit of salt, you already have a base for the stir-fry sauce. After that you just add whatever takes your fancy (peanuts, cashews, sesame seeds, garlic, etc) and some veg and meat, and there you are.

Today I made a pork stir fry with black sesame seeds. There were two boneless pork medallions, a bell pepper and a pak choi. and that’s what made up Pete’s dinner. Those were the only veg I had handy, but you can add mangetout, mushrooms, baby corn, scallions – whatever you like.

photo (8)
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