A stir-fry packed full of Asian flavors is an awesome throw together meal that can be ready in about twenty minutes. Not only is it perfect for those nights when you want to eat healthy and quickly, but it's also great for an impromptu dinner party that can be prepared in less than an hour. Steam up a batch of white rice, purchase spring rolls from your favorite Chinese restaurant, and pour an easy to find light, fruity Pinot Noir. Here you have the makings for a meal that can turn any old weekday night into a festive, lively evening. For a tasty stir-fry recipe,
1 tablespoon dry sherry or rice wine
5 teaspoons soy sauce
1 1/2 teaspoons cornstarch
1/2 pound boneless leg of lamb, cut into thin strips
3 tablespoons hoisin sauce
1 1/2 tablespoons rice vinegar
1 teaspoon chile-garlic paste
1/2 teaspoon sugar
2 1/2 tablespoons vegetable oil
2 large garlic cloves, minced
6 ounces green beans, cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 medium onion, thinly sliced
1 small red bell pepper, thinly sliced
1 medium leek, white part only, cut into 2-inch lengths and thinly sliced lengthwise
- In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch. Add the lamb and stir to coat.
- In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
- In a wok (or large saute pan), heat 2 tablespoons of oil over high heat until smoking.
- Add the garlic; stir-fry until fragrant, 15 seconds.
- Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
- Add the remaining 1/2 tablespoon of oil to the wok. Add the beans and stir-fry until crisp-tender, about 4 minutes.
- Add the onion and cook until softened, 2 minutes.
- Add the pepper and leek and cook, stirring occasionally, until the leek is lightly browned, about 3 minutes.
- Add the hoisin-vinegar sauce to the wok and cook just until bubbling.
- Return the lamb to the wok and stir-fry until heated through. Transfer to a platter and serve.