Friday, August 7, 2009

Stir-fry lamb with carrots and mushrooms

I am still getting into the knack of cooking a meal out of very limited items (i share a kitchen with three other housemates so cupboard and fridge space is tiny - half a shelf each, meaning i can only store so much). Plus, i have a grand total of 0 plates at my disposal (the ones provided by the uni accommodation office are in a disgusting state! so I have been eating out of tupperwares), 1 spatula, 1 pot and 1 tiny frying pan... Other than it seeming like too much work to cook for one when packet soups, bread (my latest craze is using pita wraps to hold cheese/avocado/smoked ham), salads and other no-cook food are just a grab away. Excuses I know...

Anyways, here's another one pan dish added to my repertoire!

Stir-fry lamb with carrots and mushrooms
Lamb - chopped into bite sized pieces
Carrot - sliced thinly
Fresh button mushrooms - sliced
Ginger paste
Red Chilli paste
Coriander leaves paste
Soy sauce

1. Marinade lamb pieces with ginger, red chilli, coriander and soy sauce. For the pastes, I used the ones that came in little tubes at the ratio of 1 teaspoon each (but adjust according to your tastes) for about one handful of lamb bits.
2. Saute carrots and button mushrooms in a little bit of oil. One softened, add in marinated lamb and stirfry. If you want, you can add a bit of water for more sauce.

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