Heat up a pan good and hot, and make dinnertime sizzle with fun, lightning-fast cooking.
December 16, 2008
1 of 10Greg DuPree
Cumin Lamb Stir-Fry
This spicy Szechuan-style dish is boldly flavored with earthy cumin and Szechuan peppercorns that make your mouth tingle pleasantly. If you're not a lamb fan, you can use beef sirloin instead. Toasting the cumin seeds and peppercorns draws out their essential oils and makes their aroma and flavor more intense.
Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing to fry in lots of oil. It's a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly. You can use bell peppers or any vegetable you have on hand, such as broccoli florets, thinly sliced carrots, or sliced snap peas.
Ginger and sambal oelek, a chile-garlic paste that’s now at most supermarkets in the international aisle, made this recipe a favorite by providing bold flavor in no time. Have all ingredients ready at the stove so they can go in at just the right moment.
Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need.