Liangban Huihui Cai Chinese Lambs Quarters Salad Recipes

LAMBSQUARTERS

Lambsquarters image

Lambsquarters are generally considered a weed. You have probably yanked them out of your own flowerbed and never knew that they were good to eat. They taste like swiss chard. Be sure not to over cook them. I was surprised that no one else had posted about them here. Be sure that you check that you are picking the real thing, here is a good reference http://www.ppws.vt.edu/scott/weed_id/cheal.htm there are many more, but this one has a good picture.

Provided by KookieMomster

Categories Greens

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 ounces lambsquarters, leaves
1 small onion
2 ounces olive oil
2 ounces lemon juice
2 cups water
2 tablespoons toasted sesame seeds
1 teaspoon sea salt

Steps:

Heat oil in a sautee pan and dice the onion.
Wash the leaves and stems, bring the water to a boil.
Brown the onion, when brown set aside with a lid on.
Steam the leaves/stems until tender @2 minute Mix juice with onions and oil.
Put leaves in a bowl, drizzle with onion/lemon/oil sauce and sprinkle with seeds and salt.
Serve immediately.

CHINESE CHAR SIU GRILLED LAMB CHOPS

Chinese Char Siu Grilled Lamb Chops image

Provided by Jill Dupleix

Categories Cheese Lamb Soy Marinate Mint Grill/Barbecue Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons hoisin sauce*
3 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine) or dry Sherry
1 tablespoon sugar
1 teaspoon Chinese five-spice powder**
1/2 teaspoon salt
18 rib lamb chops (about 3 pounds), well trimmed
2 tablespoons honey
1 tablespoon water
*Available in the Asian foods section of many supermarkets and at Asian markets.
**A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets.

Steps:

Whisk first 6 ingredients in small bowl. Transfer to large resealable plastic bag. Add lamb; seal bag and turn to coat. Marinate in refrigerator at least 4 hours or overnight.
Prepare barbecue (medium-high heat). Drain lamb, leaving some marinade clinging. Grill lamb until slightly charred and cooked to desired doneness, about 21/2 minutes per side for medium-rare. Transfer to platter.
Stir honey and 1 tablespoon water in small skillet over medium heat until warm. Brush over lamb chops.

LIANGBAN HUIHUI CAI (CHINESE LAMB'S QUARTERS SALAD)

Liangban Huihui Cai (Chinese Lamb's Quarters Salad) image

I learned this recipe from friends in China's Yunnan Province, where lamb's quarters are considered a wild green (ye cai), and collected along the roadside on country outings. The recipe lists 'spinach' rather than lamb's quarters, because there was no way to submit the recipe with an ingredient the program didn't recognize (the joys of technology). Koreans actually do prepare spinach this way--just substitute sugar for the red pepper--but it was the lamb's quarters recipe I wanted to share today.

Provided by Kate S.

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

8 cups water
350 g spinach
sesame oil
soy sauce
crushed red pepper flakes
chinese black vinegar
1/4 teaspoon salt

Steps:

Bring a saucepan of water to a boil.
Wash lamb's quarters.
When water is at a rolling boil, submerge lamb's quarters briefly, just until they turn bright green or the water returns to the boil.
Drain.
Drizzle and toss lamb's quarters with dressing ingredients as needed to taste.
Serve with rice, other Chinese dishes, and a clear soup.

Nutrition Facts : Calories 20.1, Fat 0.3, SaturatedFat 0.1, Sodium 228.7, Carbohydrate 3.2, Fiber 1.9, Sugar 0.4, Protein 2.5

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