Tag-Archive for » orange «
This is a wonderfully quick and easy meal to throw together, on the table in around 30 Min’s, so the perfect, quick after work meal that has a great flavour. I have mentioned in earlier posts how busy I have been lately so I have been trying to come up with recipes that taste great and that do not require too much effort. This is a great one for that, I have also made an extremely tasty pasta recipe recently that I will be posting over the next couple of days.
Ingredients
750g Lamb fillets, sliced thinly
2 Tablespoons peanut oil
1 Teaspoon sesame oil
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
2 Red chillies, chopped finely adding as many or as few seeds as you like.
100ml Light soy sauce
1 Tablespoon black bean sauce
60ml Beef stock
3 Teaspoons finely grated orange rind
3 Tablespoons brown sugar
150g Snow peas, trimmed and sliced in half length ways
400g Fresh noodles
Method
1. Heat oils in a wok or large frying pan, add lamb cook until browned.
2. Add garlic, ginger and chillies stir-fry 1 Minute.
3. Add soy sauce, black bean sauce, stock, rind and sugar, stir to combine
4. Add snow peas and noodles, stir-fry until snow peas are just tender and noodles are heated through.
Serves 4
All photos taken by me unless otherwise stated.
This recipe is super simple, tastes wonderful is a low carb meal and only takes 30 minutes to make. I love fish and salmon is no exception, it has been on special at the moment which makes it an even better buy when you want a fish dinner. I have included the ingredients below of the vegetables I served this with for two so either serve it this way or it is also good with rice or noodles if you want to add some more carbs. The sauce would be enough to drizzle over 4 average size salmon fillets, mine were large. If you wanted to have enough liquid for 4 to go with rice or noodles and wanted the extra liquid. I think the sauce ingredients would would work fine doubled, I would not add too much more ginger though and the chili amount is fine as is.
Ingredients
2 Salmon fillets
2 Tablespoon peanut oil, divided use
1 Clove garlic, crushed (up this to 2 if you do not accompany with the veg.)
3 Tablespoons orange marmalade (not thick cut)
3 Tablespoons kejap manis (please use this and not soy it is sweeter)
2 Red chilies, finely chopped (add as many or few seeds according to personal taste)
2 Teaspoons grated fresh ginger
3 Tablespoons rice wine vinegar
2 Teaspoons sugar
Vegetables
1 Clove garlic, crushed
1 Red pepper, sliced thinly
250g Asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.)
60g Baby asparagus spears
120g Bean Sprouts
Method
1. Add a little peanut oil to a pan, about 1/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add marmalade, manis, vinegar and sugar, stir to heat through.
2. Add another half tablespoon oil to another pan, cook fish skin side down first, to crisp skin, turn and cook salmon until pink, and flakes easily and is cooked as desired.
3. Heat remaining tablespoon of peanut oil in a wok add pepper and garlic, stir fry 1 minute, turn heat down, add Asian veg pack, asparagus and bean sprouts, stir fry until veg are tender.
Note: If wok is too hot veg will burn, make sure it has cooled down a bit add a little soy and water if you need some liquid, but keep it very minimal.
To Serve: Place vegetables on a plate top with salmon and drizzle with sauce.
All photos taken buy me unless otherwise stated.
