Skip to main content
Epicurious
Bon Appétit

Lamb with Zucchini Stir-Fry

3.4

(10)

Although lamb is not commonly found in Chinese dishes, Hong Kong restaurants reach out to explore every nuance of Asian cuisine. Lamb is popular with the nomads of Mongolia and Manchuria; they would most likely cook the meat in a firepot. Here it's used in a more delicate stir-fry.

Recipe information

  • Yield

    Serves 4

Ingredients

1 pound ground lamb
4 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons plus 2 tablespoons cornstarch
1 cup canned low-salt chicken broth
2 tablespoons fresh lemon juice
2 teaspoons garlic chili sauce
3 tablespoons vegetable oil
2 tablespoons oriental sesame oil
3 large garlic cloves, peeled
1 1/2 pounds zucchini, cut in 2 x 1/3 x 1/3-inch strips
1 medium onion, thinly sliced
5 green onions, cut into 2-inch lengths
Cooked white rice

Preparation

  1. Step 1

    Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl.

    Step 2

    Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.

TagsStir-FryAsianGround LambLambMeatZucchiniSquashVegetableScallionOnionRoot VegetableRiceRice & GrainsMainDinnerDairy FreeNut FreeGluten FreeWeeknight MealsQuickSauteWokDutch OvenBon Appétit
Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Green Curry Mussels
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Kung Pao Cabbage With Tofu
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Crispy Tofu With Scallion-Ginger Sauce
The tofu is crunchy on the outside, in part thanks to a panko-studded exterior, and squishy-in-a-good-way on the inside. It also comes together in 20 minutes.