Stir Fry Lamb with BBQ Sauce

by admin on December 2, 2010

Edinburgh has been snowing for five days now. The snow has affected most public transport and people are really struggling to drive into Edinburgh from outside. I feel really thankful that I live fairly close to work as the roads between my workplace and home haven’t been affected too much, but some of my poor colleagues have had to walk a couple hours or more to get home. I feel terribly sorry for them.

Even though the snow has caused a lot of inconvenience in my life I’m still really excited about snow. In Taiwan, snow only happens on the top of mountains and not that often. But funnily, my colleagues like to remind me not to touch yellow snow as they know as soon as I see snow I’ll go out and play in it. As a note the temperature in Edinburgh as I’m writing this blog post is -6C but I talked to my parents earlier today and it was 24C. I’m jealous!

Another exciting thing has come along with the snow. Just today I received an invitation from Ricefield Arts and Cultural Centre in Glasgow to do a few speeches as part of the Chinese New Year Festival in Glasgow. I’m really excited but also nervous about this.The event runs for a month from February 2011 but I must start thinking about topics for my speech. Please leave me a comment if you want to know any food related things about Chinese New Year or if you have any questions about what we eat and why we eat it. This could really help me with the talks.In my last post I talked about day light issues so I’ve decided to start making some stir-fry and soup type dishes. Today I have prepared and cooked stir-fry lamb with Chinese bbq sauce. This tasty, healthy and simple stir-fry dish can be prepared and cooked in around 15 minutes. I used “water spinach” as the vegetable with this dish but you can also use cabbage, brocolli or any other kind of green vegetables to replace water spinch if it’s difficult for you to go to a Chinese supermarket. The amount of chilli you need in this recipe is entirely a personal choice. If you want it spicy add a lot but if you like your dishes less spicy adjust accordingly.

A lot of the dishes Chris and I eat at home have chilli in them both because of flavour but also because they help to warm us up.

Ingredients:

250g lamb thin slice (You can find it in frozen secetion of Chinese supermarket, we usually use it for hot pot)
250g of water spinach, cut into 3 cm lengthways
1 whole chilli, cut into thin slices
3 cloves garlic, chop finely

 

Seasonings:

2 tablespoon light soy sauce
¼ teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon rice wine
½ teaspoon salt
½ teaspoon potato starch or corn flour
1 tablespoon Chinese BBQ sauce

Procedures:

  1. Marinade lamb with soy sauce, sugar and potato starch.
  2. Wash the water spinach and drain away the water. Cut it into 3 cm long slices.
  3. Heat a wok with 1 tablespoon of oil and stir fry the lamb first and add the garlic and chilli. Stir fry it for 30 seconds and add the BBQ sauce. Stir-fry it for a couple minutes.
  4. Add water spinach and use salt to season the whole dish. Stir-fry it until the water spinach is cooked. Stir in some potato starch water (just ¼ teaspoon potato starch or corn flour mix with 2 tablespoon water) and cook for another 30 second and it’s ready to serve.

Credits: Preparation and snow photos were taken by myself but final photos were taken by Chris at: http://www.chrisradleyphotography.com

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{ 16 comments… read them below or add one }

Emily December 3, 2010 at 2:24 am

Hi Liv, I’ve just made something similar with shacha sauce. Clearly, yours is more authentic than mine, hehehe! I didn’t know lamb can go with water spinach, I tried mine with snow pea sprouts instead. I’ll try your combination next time. :) Thanks for sharing.

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admin December 7, 2010 at 5:50 pm

Hi Emily,
The Chinese BBQ sauce is Shacha sauce. But I checked the English name on the bottle of Shacha sauce says “BBQ sauce”, so I think probably in English Shacha sauce = Chinese BBQ sauce. I have never try to use snow pea sprouts before but it sounds tasty too. I will see if I can find the snow pea sprouts here. I use water spinach is because every time I had this dish in Taiwan, it’s always cook with water spinach. So, I just simply follow it to cook this dish.

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Jun December 3, 2010 at 1:11 pm

I rarely do lambs, but this recipe sounds very delicious!

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admin December 7, 2010 at 5:45 pm

Hi Jun,
I hope you will give it a go sometime. It’s a really delicious and simple dish.

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Tonia December 3, 2010 at 3:08 pm

God, that looks amazing! I wil definitely try it sometime!Thanks for blogging about us ;) looking forward to your idea!
Btw, just saw your photos on your partner Chris’s blog – I was just googling your name to collect some information for the blurb, you’re gorgeous! We will definitely market you as ‘THE Charisma Chef’ :p.
Thanks for the receipe! printed and saved in receipe book :)

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admin December 7, 2010 at 5:44 pm

Thank you Tonia for your comment and invitation. I’m really appreciate it. :D

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Nancy/SpicieFoodie December 3, 2010 at 4:34 pm

Hi Liv the stir fry sounds so good, it’s really making me hungry and I would love it for my dinner tonight. I’ll have to see if I can find the lamb here, so I can try it. Congratulations on the invitation, that is fantastic news:) !! I would love to know everything about Chinese new year, I don’t know anything about it. Maybe I will read somethings and come back to ask your for more explanation.
Your photos of snowy Edinburgh are beautiful. Is it your first time experiencing such a snowy winter? Here it has also been snowing so much and today highest temperature was -11c, brrr! Stay warm and safe :)

Reply

admin December 7, 2010 at 5:43 pm

Hi Nancy,
Thank you for the comment. I’m really excited about the invitation. My brain went blank because of the excitement. I hope if you have any questions about Chinese new year please let me know. It will be a great help for me to do my research for my speech. :D

About the snow, it’s not my my first time experiencing snow but certain is the first time I experiencing snow for 5 days in a row. It’s a lot of snow in the Edinburgh at moment and the temperature now is -13c now. I wish I can wrap myself with duvet when I go out. I will try my very best to stay warm and safe, so do you. Take care my friend and stay warm.

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Judy / Bebe Love Okazu December 3, 2010 at 5:08 pm

hi liv,

love the new domain name. your winter photos are beautiful and your dish looks delicious! we certainly miss out on snow and all it’s beauty in southern california! congrats on your invite to glasgow! :) happy holidays!

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admin December 7, 2010 at 5:01 pm

Hello Judy,
Thank you for your comments. I love snow but I wish I can live in somewhere sunny and warm all the time, for example, southern california. :)

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fooddreamer December 5, 2010 at 1:53 am

I forgot you live in Scotland, now I know why you wanted to tell me haggis isn’t all that bad! Your snowy pics look so lovely, but it can certainly be inconvenient sometimes. But your lamb stirfry looks amazing, I love lamb and I’d love to try this.

Reply

admin December 7, 2010 at 4:58 pm

Hello fooddreamer,
You must try the haggis from “findlays butcher” if you visit Edinburgh one day. They have the best haggis in Edinburgh. I love snow but just like you said it cause a lot of inconveient. I took those snow photos on my way to work and I actually already late for 20 minutes due to the heavy snow. lol I hope you will give my lamb stir fry a go in the future. It’s a really quick, simple and tasty dish. :D

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Biren @ Roti n Rice December 8, 2010 at 4:41 pm

I have never done stir fried lamb but your dish looks warm and inviting. Very creative combination with water spinach!

Your snow pictures are lovely. The picture of the street with all the old buildings is so charming. :)

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admin December 10, 2010 at 1:15 am

Hi Biren,

Thank you very much for your comment. The snow was pretty but now it became ice and the streets are very dangerous. I have to figure out how to go to work tomorrow and not break my neck. lol

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AsianSupper February 1, 2011 at 12:53 pm

My boyfriend saw this picture and now he wants me to make it for him this weekend. will let you know how it turns out! It looks yummy.

Reply

admin February 1, 2011 at 1:16 pm

Hello Asiansupper,

Thank you very much for your kind comment.
Please let me know how it turns out and please don’t feel hesitate to ask me any question. :)

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