i’ve been trying out more sauce/spice combinations from the wok cookbook since asian food is like the default food of my life. asian supermarkets are so much cheaper than american ones when it comes to veggies, seafood, and meat. when i go there, i just stock up, so this book has been a great way to get some new inspiration. plus, our kitchen is stocked with all the asian ingredients, so it’s really convenient. my dad and i are pretty good guinea pigs too since both of us will eat just about anything (my mom’s in china for a trip).
this recipe was chosen because it had “cumin” in its title. i just bought some cumin the other week, and i didn’t know it could also go with asian food. i am slowly learning to recognize and use more yummy spices.
cumin lamb stir-fry
1 tablespoon dark soy sauce
1 tablespoon chinese rice wine
1 tablespoon light soy sauce
500g (1 lb) lean lamb loin fillets, thinly sliced across the grain
1/3 cup (80ml/2 3/4 fl oz) chicken or vegetable stock
2 teaspoons chinese black vinegar
2 teaspoons chili garlic sauce
2 tablespoons vegetable oil
1 red onion, cut into small wedges
1 teaspoon cumin seeds, lightly crushed
1 clove garlic, crushed
1 teaspoon fresh ginger, finely chopped
75 g (2 1/2 oz) garlic chives, trimmed and halved
combine the dark soy sauce, chinese rice wine, and 2 teaspoons of the light soy sauce in a large non-metallic bowl. add the lamb and toss well. cover with plastic wrap and marinate in the refrigerator for at least 10 minutes
to make the stir-fry sauce, combine the stock, black vinegar, chili garlic sauce, and remaining light soy sauce in a small non-metallic jug.
heat a wok over high heat, add 1 tablespoon of the oil and swirl to coat. add the lamb in two batches and stir-fry for 1-2 minutes, or until browned. remove from wok.
heat the remaining oil in the wok, add the onion wedges and stir-fry for 2 minutes. add the cumin, garlic, ginger and garlic chives and cook for 30 seconds, or until fragrant. pour in the stir-fry sauce, and bring to the boil until thickened slightly and combined with the other ingredients. return the lamb to the wok, quickly stir to coat with the sauce then serve with steamed rice and asian greens.
comments: okay, so i didn’t have lamb. mmm… lamb. i can see how this would be really tasty for lamb. anyway, the sad thing is that i am not completely sure what meat i had. i am pretty sure it was pork. but part of it was pretty red. and i can’t remember whether it tasted more like beef or pork (it was a couple days ago). well, whatever it was, it turned out pretty tasty. i added some green peppers with the onions too.
i actually really liked this sauce combination. it wasn’t too salty, and the cumin added a really nice flavor. i will definitely repeat this one!
and i have finally learned to embrace garlic and ginger. man are they tasty and they make the kitchen smell soooooo good! they go amazingly well with asian food, adding such great flavor to EVERYTHING. (next up is a wing creation: ginger and garlic muffins!)