GRILLED SCALLION LAMB
Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. My butcher suggested top round of lamb, a cut I had never used, but he knew what he was talking about: It was excellent, lean and tender. The scallions become lightly charred and smoky. Romesco, the Spanish pepper, tomato and nut emulsion that's often served as a dip for grilled baby leeks, would be a perfect sauce alongside.
Provided by Florence Fabricant
Categories skewers and kebabs, main course
Time 3h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
- Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
- Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 759 milligrams, Sugar 3 grams
CHINESE SCALLION PANCAKES
Unlike true pancakes, "Cong You Bing" (or Chinese scallion pancakes) are made from a dough instead of a batter. The tasty appetizers are the perfect "sponge" for mopping up extra sauce and can be made ahead of time for convenience. Just wrap a green onion pancake in foil and reheat in the oven. -Jenni Sharp, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 8 pancakes (1/4 cup sauce).
Number Of Ingredients 13
Steps:
- Place flour in a large bowl; stir in boiling water until dough forms a ball. Turn onto a floured surface; knead until smooth and elastic, 4-6 minutes. Place in a large bowl; cover and let rest for 30 minutes., Divide dough into 8 portions; roll each portion into an 8-in. circle. Brush with 1/2 teaspoon sesame oil; sprinkle with 1 heaping tablespoon of green onion and 1/8 teaspoon salt. Roll into a thin cylinder (jelly-roll style); starting at one end, twist cylinder onto itself forming a coil, pinching to seal. Flatten slightly. Roll each coil to 1/8-in. thickness., In a large skillet, heat 1 tablespoon canola oil. Over medium-high heat, cook 1 pancake at a time until golden brown, 2-3 minutes on each side., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pancakes.
Nutrition Facts : Calories 333 calories, Fat 17g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 534mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CHEF JOHN'S CHINESE SCALLION PANCAKES
These fun-to-make flatbreads are a common fixture on menus in China, and while they all feature the same few ingredients, they come in a variety of thicknesses. The thinner you make these, the crispier they'll be, but you won't get that nice, layered, oniony inside. On the other hand, if you make them too thick, they can be a little doughy inside, so I try to shoot for something in between.
Provided by Chef John
Categories Bread Quick Bread Recipes
Time 2h50m
Yield 8
Number Of Ingredients 9
Steps:
- Combine bread flour and salt in a large bowl. Make a well in the middle and pour in hot water. Mix together with a wooden spoon to form a shaggy dough.
- Transfer dough onto a lightly floured work surface. Knead dough until sticky but relatively smooth and elastic, dusting with a minimal amount of flour if needed. Wrap in plastic wrap and let dough rest for 2 hours.
- Mix vegetable oil, sesame oil, and flour together in a skillet over medium heat until starting to bubble, about 3 minutes. Cook for 1 minute more. Remove from heat and cool to room temperature.
- Unwrap dough and cut in half. Roll out into a tube and press down with your fingers. Use a rolling pin to flatten dough into a rectangular shape about 1/8-inch thick, flipping over and dusting lightly with flour halfway through.
- Paint surface of the dough with the oil mixture until just covered, leaving 1 inch of space on the edges. Sprinkle scallions on top. Roll dough up tightly to seal in the scallions, starting with the long side. Pull the opposite edge over the top once you have reached it.
- Coil 1 end of the dough inward toward the middle; wrap the opposite end around the coil to finish, tucking the tip under the bottom. Dust the coil with flour and roll dough out into a pancake about 1/4-inch thick. Repeat with remaining dough, oil, and green onions to make the second pancake.
- Heat vegetable oil in a cast iron skillet over high heat. Add 1 pancake; lower heat to medium. Cook until crispy and browned, about 4 minutes per side. Repeat with the other pancake. Cut into wedges.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 24.8 g, Fat 9.4 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 365.8 mg, Sugar 0.8 g
CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES
Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds - a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively "strong" by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
- Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
- Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
- Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams
CHINESE SCALLION LAMB
Provided by Dorothy Lee
Categories Lamb Onion Stir-Fry Quick & Easy Soy Sauce House & Garden
Yield Serve immediately to 4
Number Of Ingredients 4
Steps:
- Slice lean lamb thinly across the grain, discarding all gristle. Toss with soy sauce and allow to stand 10 minutes. Cut scallions diagonally into 1/4" sections. Heat lard or oil until very hot. Add lamb and ch'ao a minute. Add scallion and stir until wilted. Do not overcook. This dish should not have much free sauce. If it does, the heat was not high enough.
CHINESE SCALLION PANCAKES
Scallion pancakes are a popular dish in China, and available from restaurants and street vendors. There are many different regional variations. My version is Shanghai-style and is my grandmother's recipe. These can be frozen after step 3, and thawed and finished cooking when ready to eat.
Provided by Mei
Categories Appetizers and Snacks
Time 1h45m
Yield 4
Number Of Ingredients 6
Steps:
- Mix flour and 1 teaspoon salt together in a large bowl; pour in boiling water and quickly mix together until water is absorbed. Work cold water, about 1 tablespoon at a time, into flour mixture just until dough forms. Knead dough for 10 minutes. Cover bowl with a damp cloth and let dough rest for 40 minutes.
- Turn dough onto a lightly floured work surface; divide into 4 equal pieces.
- Roll 1 piece of dough into a large thin round; brush the top with vegetable oil and sprinkle with about 1/2 teaspoon salt and 1/4 the green onions. Pick up 1 end of the round and roll dough around green onions into a long scroll-shape. Take 1 scroll end and roll dough into a disk. Repeat with remaining dough, letting each disk rest for 10 minutes.
- Heat about 1 tablespoon vegetable oil in a skillet over medium-low heat. Place 1 disk on a floured surface and roll into a 1/2-inch thick round; cook in the hot oil until golden brown, 2 to 3 minutes per side. Repeat with remaining disks.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 51.8 g, Fat 14.3 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 1756.6 mg, Sugar 1.5 g
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