Lamb And Pine Nut Stir Fry Recipes

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LAMB AND PINE NUT STIR-FRY



Lamb and Pine Nut Stir-Fry image

Make and share this Lamb and Pine Nut Stir-Fry recipe from Food.com.

Provided by Vnut-Beyond Redempt

Categories     Lamb/Sheep

Time 8m

Yield 1 serving(s)

Number Of Ingredients 12

2 ounces boneless lamb
3 tablespoons water
1 1/2 teaspoons oyster sauce (Oyster sauce is an ingredient used frequently in Oriental cooking.)
3/4 teaspoon cornstarch
1/2 teaspoon gingerroot, Grated
1/4 teaspoon instant chicken bouillon
3/4 cup bok choy, Cut In 1-inch Pieces
1/4 cup fresh mushrooms, Sliced
1 tablespoon water
1 tablespoon cooking oil
2 tablespoons pine nuts, Toasted
rice, Hot Cooked (optional)

Steps:

  • Partially freeze lamb.
  • Thinly slice into bite-size strips.
  • In a 1-cup measure stir together 3 T water, oyster sauce, cornstarch, grated gingerroot and chicken bouillon granules.
  • Micro-cook, uncovered, on 100% power for 1 1/2 minutes or till mixture is thickened and bubbly, stirring every 30 seconds.
  • Set aside.
  • In a small nonmetal bowl combine bok choy, sliced mushrooms, and 1 T water.
  • Cover with vented clear plastic wrap.
  • Micro-cook, covered, on 100% power for 1 1/2 minutes or till bok choy is just crisp-tender.
  • Drain.
  • Cover and set aside.
  • Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes.
  • Add cooking oil to browning dish.
  • Swirl to coat dish.
  • Add lamb strips.
  • Micro-cook covered, on 100% power for 1 to 2 minutes or till lamb is done.
  • Drain off fat.
  • Stir in oyster sauce mixture.
  • Micro-cook, uncovered, on 100% power about 30 seconds or till mixture is heated through.
  • Toss lamb mixture with toasted pine nuts and bok choy mixture.
  • Serve over hot cooked rice, if desired.

Nutrition Facts : Calories 431, Fat 37.8, SaturatedFat 8.1, Cholesterol 41.1, Sodium 1441.7, Carbohydrate 11.4, Fiber 1.5, Sugar 1.6, Protein 14

PEPPERED LAMB WITH PINE NUT SAUCE



Peppered Lamb with Pine Nut Sauce image

A sophisticated main course that's perfect for weeknight entertaining. Accompany the lamb with herb-roasted potatoes and a mixed green salad.

Yield Serves 4

Number Of Ingredients 8

1 cup whipping cream
3 ounces soft fresh goat cheese (such as Montrachet)
1/4 cup dried cranberries
Coarsely ground black pepper
4 lamb shoulder chops (preferably O-bone; each about 8 ounces), trimmed
1 tablespoon butter
1/2 cup pine nuts, toasted
2 tablespoons thinly sliced fresh basil

Steps:

  • Whisk cream, goat cheese and dried cranberries in heavy small saucepan over medium-low heat until cheese melts. Simmer until sauce is reduced to 1 1/4 cups, stirring occasionally, about 8 minutes. Season with salt and pepper. Cover and keep warm. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Press pepper onto both sides of lamb. Sprinkle lamb with salt. Melt butter in heavy large skillet over medium heat. Add lamb to skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer lamb to plates.
  • Add pine nuts to sauce and rewarm if necessary. Stir in basil. Pour sauce over lamb and serve.

CORN AND CELERY STIR-FRY



Corn and Celery Stir-Fry image

Corn kernels stir-fried with pine nuts is a northern Chinese dish that shows off the versatility of fresh, sweet corn. While frozen kernels would work in a pinch, this dish is best made with corn at its peak; stir-frying at high heat for just a few minutes locks in the summer sweetness and ensures that every kernel stays plump and juicy. Similarly, flash-fried celery becomes highly perfumed while retaining its crunch. Pine nuts deliver pops of buttery nuttiness, but you could also use cashews or peanuts in their place. Eat alone as a light meal or with rice.

Provided by Hetty McKinnon

Categories     lunch, weeknight, vegetables, main course, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 12

1 tablespoon neutral oil, such as canola or grapeseed
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
1 garlic clove, peeled and finely chopped
4 scallions, white and green parts separated and cut into 1-inch pieces
4 cups corn kernels (from 4 to 6 corn cobs)
2 celery stalks, halved lengthwise and thinly sliced
1 teaspoon kosher salt (such as Diamond Crystal)
1/4 teaspoon white or black pepper
1/2 cup pine nuts (or coarsely chopped cashews or peanuts)
1 tablespoon soy sauce or tamari
2 teaspoons sesame oil
White or brown rice (optional)

Steps:

  • Heat a large 12-inch skillet or wok on medium-high. When it's hot, add the neutral oil, ginger, garlic and white parts of the scallions. Stir for 30 seconds until fragrant.
  • Add the corn, celery, salt and white pepper, and stir-fry for 1½ to 2 minutes, until the corn starts to soften.
  • Add the pine nuts, soy sauce or tamari and sesame oil, and stir-fry for another 1 to 2 minutes, until the corn is tender but still has a fresh, crisp bite. Add the scallion greens and toss for 30 seconds. Remove from heat and serve hot or at room temperature, with rice (if desired).

MOROCCAN CHARD & LAMB PAN-FRY



Moroccan chard & lamb pan-fry image

A quick, exotic one-pan dish

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 10

1 bunch chard
1 olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Steps:

  • Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.
  • Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Nutrition Facts : Calories 438 calories, Fat 27 grams fat, SaturatedFat 10.04 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 7.7 grams sugar, Fiber 0.8 grams fiber, Protein 38 grams protein, Sodium 1 milligram of sodium

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