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post, please take a look at the New York Times
Dining and Wine section published yesterday. It
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Christmas is 16 days away!http://www.nytimes.com/2010/12/08/dining/08charity.html?ref=dining
I remember a friend telling me that once
she gave her husband a Wok for Christmas, it was pretty much
Wok-around-the-clock from that point on. As I remember, he was one of the first
men I knew who’d taken over the kitchen and cooked almost everything his family
of 5 ate. Since he worked full time, I
am sure he was as time-pressured as the rest of us and the Wok must have been a
gift from heaven via his wife. Stir-fries
really can save the day. Aside from much
chopping, slicing, dicing and peeling, no cooking technique is as quick to
yield delicious meals in very little time.
In fact, you have to really organize your ingredients since they are
used at lightning quick speeds. And what
I really like is that you don’t need a wok to make these dishes. Any large skillet can work on a stir
fry. And this particular recipe really gives
you a curry in a hurry, a one-dish wonder that we paired with some kale. Next time, we’ll likely go with spinach as
the kale was not a success around our table.
The recipe I used came from a Bon
Appetit magazine published in March 2004.
I had no problem finding any of the ingredients. Even the Udon noodles were readily available
at my Fairway. Have you seen the
boneless lamb in the vacuum pack in the supermarket? It’s labeled
boneless butterflied lamb. It comes in
at about 2 lbs. which is the perfect amount for this recipe if you are serving
4 people. Cut it in half and freeze the rest if you are cooking for two. The
original recipe called for 1 tablespoon of mild-flavored, light molasses. Now I am not a cook who is going to go out of
his way to add 1 tablespoon of something he does not have and likely will find
little use for in the future. It was
easy enough to substitute kicap manis, that delightful dark dense soy sauce that
I keep on hand for making ‘Nasi Goreng’
(link). Or leave it out entirely. Nobody is going to miss one tablespoon of
anything. Here is the recipe:
Recipe for Singapore Lamb Curry with
Stir-Fried Noodles
8 ounces dried chow
mein udon noodles (Asian-style spaghetti)*
3 tablespoons
vegetable oil, divided
2 tablespoons dry
Sherry
1 teaspoon cornstarch
2 tablespoons soy
sauce
1 tablespoon
mild-flavored (light) molasses or kicap manis (optional)
2 tablespoons canned
unsweetened coconut milk*
2 teaspoons curry
powder
1 teaspoon
chili-garlic sauce*
3 tablespoons finely
chopped peeled fresh ginger
2 large garlic
cloves, minced
2 green onions, cut
into 1-inch pieces
2 jalapeño chiles,
seeded, chopped
1 lb leg of lamb
meat, cut into 1x1/2x1/4-inch strips
2 cups thinly sliced
Napa cabbage
3/4 cup
matchstick-size strips red bell pepper
3/4 cup
matchstick-size strips green bell pepper
4 tablespoons finely
chopped fresh cilantro, divided
Cook noodles in large pot of boiling
salted water until just tender but still firm to bite, stirring occasionally.
Drain. Return to pot and mix in 1 tablespoon oil. Do this very quickly as the
noodles will stick together.
Stir Sherry and cornstarch in small
bowl to blend. Mix in next 5 ingredients.
Heat 2 tablespoons oil in large
nonstick skillet over high heat. Add ginger, garlic, green onions, and chiles.
Sauté until fragrant, about 1 minute.
Add lamb, cabbage, and all bell
peppers.
Stir-fry until lamb is just cooked
through, about 2 minutes.
Stir Sherry seasoning mixture and add;
simmer until sauce thickens, stirring often, about 2 minutes. Add noodles to lamb sauce in pot. Toss over medium-high
heat until noodles are heated and coated with sauce, about 2 minutes. Mix in 2
tablespoons cilantro. Transfer to bowl. Sprinkle with 2 tablespoons cilantro.
Serves 4. Halve for 2 people
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