Recipe of the Month

LAMB 3-CUP “POT AU FEU”

Serves 2

Ping by Charlie Chiang’s

1 lb leg of lamb

2 oz fresh Thai basil

3 slices ginger, lightly smashed

2 scallions, chopped in 1-in segments

1 garlic clove, lightly smashed

1 tbsp soy sauce

1 tbsp red table wine

1 tbsp oyster sauce

1 tbsp sugar

2 cups vegetable broth

1 tbsp canola oil

1. Dice the lamb 1” x 2” cubes and add to boiling water for 30 seconds. Discard water.
2. Heat a deep pan or wok first. Once the pan is hot, add 1 tbsp canola oil and then add the ginger, garlic, and scallion, quickly stir-fry for 30 seconds to release the aromas.
3. Add the lamb dices. Immediately, add red table wine, soy sauce, oyster sauce, sugar, and vegetable broth. Cover and simmer for 10 minutes so that sauce will reduce and the flavor intensify.
4. Add the fresh thai basil, stir for 15 more seconds and serve.

This recipe is from the Asian-Fusion Cuisine episode airing in Fairfax this month. It is delicious!