Awesome Dudes Awesome Lamb Stir-Fry
March 27th 2008 06:47
Alright people, here’s the deal. I’m awesome, you’re not.
I’m so awesome that when I take a dump in the morning it comes out gleaming white. Some people say the aroma is similar to that of a rose. Quite frankly, I agree.
Now it’s not only my faeces that smell like roses. I in fact smell like a rose, the phrase ‘he came up smelling like roses’ is actually about me. I know... crazy isn’t it?
So there you have it, a phrase was coined because of me, and yes, I will be taking credit for it.
Alright, Stir-Fry’s. Never buy that meat from the supermarket that says stir-fry strips on it. That’s just wrong and it’s usually an inferior cut of meat too. It’s cut too thick, it’s just shit. Have you ever been to a Chinese Restaurant and ordered the beef and black bean or the Mongolian lamb and its come out and you see those retarded stir-fry strips? NO, you haven’t. You know why? Because they’re shit.
To cook a good stir-fry this is what you do, and this is what all good Asian chefs do too. Use a nice cut of meat like a fillet steak or in this case a lamb loin, then you slice the meat very thinly like 3mm.
Golden Rule- top quality meat= fast cooking (steaks stir-fry’s, you know). Lesser quality cuts= long slow cooking (curries casseroles stews)
Alright I’ll get on with it now.
What you need-
Lamb loin/backstrap (250 gm) this serves two or three by the way.
Broccoli
Cauliflower
Red capsicum
Red onion
Bok Choy
4 cloves of garlic
Green chilli
Black Bean sauce
Hoi Sin sauce
Hokkien noodles 200gm
What you do-
Alright get your lamb and slice it up thin, you’ll need a sharp knife for this. I usually slice on a 45 degree angle. So once you’ve sliced put the meat in a bowl and pour over some black bean sauce and Hoi Sin sauce, stir it round so it coats the meat then put it in the fridge.
Chop up all of your veggies now, not too small, you want big crunchie chunks. With the bok choy, cut the leafy bit off and set aside, this will go in last. Chop your garlic and chilli up and now you are ready to start stir-frying.
Heat up the wok, splash some oil in, toss in the garlic and chilli, fry for about 20 seconds. Throw in the meat now, stir-fry until brown, this will not take long. Now add all the veggies, toss that round. Meanwhile you should have your hokkien noodles in a bowl, pour boiling water over them and break apart with a fork, then drain. Throw noodles in wok, add more black bean sauce and hoi sin sauce, it’s up to you how much, and then throw in the bok choy leaves, toss it round a bit and done.
Serve.
Fun fact No30- Everyday I get a little more awesome. (this is true)
Nomad (Awesome Dude)
I’m so awesome that when I take a dump in the morning it comes out gleaming white. Some people say the aroma is similar to that of a rose. Quite frankly, I agree.
Now it’s not only my faeces that smell like roses. I in fact smell like a rose, the phrase ‘he came up smelling like roses’ is actually about me. I know... crazy isn’t it?
So there you have it, a phrase was coined because of me, and yes, I will be taking credit for it.
Alright, Stir-Fry’s. Never buy that meat from the supermarket that says stir-fry strips on it. That’s just wrong and it’s usually an inferior cut of meat too. It’s cut too thick, it’s just shit. Have you ever been to a Chinese Restaurant and ordered the beef and black bean or the Mongolian lamb and its come out and you see those retarded stir-fry strips? NO, you haven’t. You know why? Because they’re shit.
To cook a good stir-fry this is what you do, and this is what all good Asian chefs do too. Use a nice cut of meat like a fillet steak or in this case a lamb loin, then you slice the meat very thinly like 3mm.
Golden Rule- top quality meat= fast cooking (steaks stir-fry’s, you know). Lesser quality cuts= long slow cooking (curries casseroles stews)
Alright I’ll get on with it now.
What you need-
Lamb loin/backstrap (250 gm) this serves two or three by the way.
Broccoli
Cauliflower
Red capsicum
Red onion
Bok Choy
4 cloves of garlic
Green chilli
Black Bean sauce
Hoi Sin sauce
Hokkien noodles 200gm
What you do-
Alright get your lamb and slice it up thin, you’ll need a sharp knife for this. I usually slice on a 45 degree angle. So once you’ve sliced put the meat in a bowl and pour over some black bean sauce and Hoi Sin sauce, stir it round so it coats the meat then put it in the fridge.
Chop up all of your veggies now, not too small, you want big crunchie chunks. With the bok choy, cut the leafy bit off and set aside, this will go in last. Chop your garlic and chilli up and now you are ready to start stir-frying.
Heat up the wok, splash some oil in, toss in the garlic and chilli, fry for about 20 seconds. Throw in the meat now, stir-fry until brown, this will not take long. Now add all the veggies, toss that round. Meanwhile you should have your hokkien noodles in a bowl, pour boiling water over them and break apart with a fork, then drain. Throw noodles in wok, add more black bean sauce and hoi sin sauce, it’s up to you how much, and then throw in the bok choy leaves, toss it round a bit and done.
Serve.
Awesome Lamb Stir-Fry
Fun fact No30- Everyday I get a little more awesome. (this is true)
Nomad (Awesome Dude)
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Awesome Food
anyway sorry for the spew... but isnt poo food? in a progressive state?
i'm here to shock and appal, so you could say, job done.
Nomad (making people spew since 1980)
and lovin' it.