Stir Fry Of Hoisin Lamb With Cashews And Snow Peas Recipes

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SNOW PEA STIR FRY



Snow Pea Stir Fry image

When my children were growing up, I had difficulty getting them to eat green vegetables. This recipe changed their minds. They liked the crisp-tender pea pods and tasty sauce.-Pam Rahmer, Phillips, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2 tablespoons slivered almonds
2 tablespoons butter
1 package (6 ounces) fresh or frozen snow peas, thawed
1-1/2 cups sliced mushrooms
1-1/2 teaspoons cornstarch
1/4 teaspoon chicken bouillon granules
1/2 cup water
1 tablespoon soy sauce

Steps:

  • In a large skillet, stir-fry almonds in butter for 2 minutes or until lightly toasted. Add snow peas and mushrooms; stir-fry 2 minutes longer., In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth. Add to skillet; bring to a boil. Cook and stir for 1-2 minutes or until thickened.

Nutrition Facts : Calories 108 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 235mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

STIR-FRY OF HOISIN LAMB WITH CASHEWS AND SNOW PEAS



Stir-Fry of Hoisin Lamb With Cashews and Snow Peas image

Make and share this Stir-Fry of Hoisin Lamb With Cashews and Snow Peas recipe from Food.com.

Provided by Brookelynne26

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 -1 1/4 lb tender lamb, trimmed of fat and connective tissue, and cut into 1/2-inch by 1-inch chunks
1/2 teaspoon anise seeds or 1/2 teaspoon fennel seed, bruised
1/4-1/2 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon dry red wine
one 1-inch piece fresh peeled ginger, minced
1 garlic clove, minced
1/4-1/2 teaspoon salt
1 medium red onion, cut into 1-inch dice
1/2 cup water chestnut, quarters of sliced
1 handful snow pea pods, trimmed
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons rice wine or 2 tablespoons dry white wine
3 tablespoons vegetable oil
1/2 cup salted cashews, roughly broken

Steps:

  • Measure out, cut, and group together each section's ingredients: In a bowl, toss the lamb with its seasonings, including the cornstarch and wine, so it is thoroughly coated. Have the ginger and garlic ready to go into the wok, and have the onion, water chestnuts, and snow peas piled on a piece of paper towel, ready to go. In a small bowl, blend the sauce ingredients together. With this lineup, the stir-fry will easily come together in a few minutes.
  • Set a 14- to 16-inch wok or a straight-sided 12-inch sauté pan over high heat. When it is hot, swirl in 1 1/2 tablespoons of the vegetable oil. Add the lamb and stir-fry for 90 seconds. Spread the lamb out as you cook it, so all its sides sear. Immediately remove the lamb to a clean bowl. Wipe out the wok with a thick wad of paper towels.
  • Heat the wok again over high heat. Swirl in the remaining 1 1/2 tablespoons oil. Sir in the ginger and the garlic, and stir until fragrant (few seconds), sprinkling with the salt. Immediately add the vegetables. Stir-fry for 1 1/2 to 2 minutes. Add the sauce mixture, and continue stir-frying for another 90 seconds.
  • Turn the lamb into the wok, and stir-fry for about 10 seconds to heat it through. Stir in the cashews, and turn the mixture into a serving bowl. Serve immediately.

STIR-FRIED BEEF WITH HOISIN SAUCE



Stir-fried beef with hoisin sauce image

Quick, easy to make and healthy

Provided by Good Food team

Categories     Dinner, Lunch

Time 25m

Number Of Ingredients 13

1 tbsp soy sauce
1 tbsp dry sherry
2 tsp sesame oil
1 fat garlic clove , crushed
1 tsp finely chopped fresh root ginger (or fresh ginger paste in a jar)
200g lean sirloin steak , thinly sliced across the grain
1 tbsp sesame seeds
1 tbsp sunflower oil
1 large carrot , cut into matchsticks
100g mangetout , halved lengthways
140g mushrooms , sliced
3 tbsp hoisin sauce
Chinese noodles , to serve

Steps:

  • Mix together the soy sauce, sherry, sesame oil, garlic and ginger in a shallow dish. Add the steak and leave to marinate for about 20 minutes (or longer, if you have time).
  • Heat a large heavy-based frying pan or wok, add the sesame seeds and toast over a high heat, stirring, for a few minutes until golden. Tip on to a plate.
  • When ready to cook, heat the sunflower oil in a large frying pan or wok until hot. Add the steak with the marinade and stir fry for 3-4 minutes over a high heat until lightly browned. Remove, using a slotted spoon, on to a plate, leaving the juices in the pan.
  • Toss the carrots in the pan and stir fry for a few minutes, then add the mangetout and cook for a further 2 minutes.
  • Return the steak to the pan, add the mushrooms and toss everything together. Add the hoisin sauce and stir fry for a final minute. Sprinkle with the toasted sesame seeds and serve immediately.

Nutrition Facts : Calories 390 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 2.41 milligram of sodium

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