|One of our favourite books|
|Prepare everything first!|
The Man has been in Sydney on business for three days which means a couple of nights on my own (which I don't mind now and again). First night I cooked myself chicken kiev, second night went to my daughters for roast chicken. The man was home tonight so this morning as I was running out the door to work I pulled out the freezer what I thought was a piece of steak big enough for two. This turned out to be a fillet of lamb (backstrap). I hesitated at what to cook with this. As a home coming treat I thought I would make the man's favourite food (anything chinese) and flicked through my Simple Chinese Cooking by Kylie Kwong. This is such a great book and we cook something from it at least once a week.
Unfortunately chinese cooking doesn't include many lamb dishes so the flicking back and forth through "Kylie's" book went on for some time before I could decide what I could adapt to my lamb. Eventually I settled on Stir-Fried Beef/Lamb with Oyster Sauce plus I had some vegetables in the fridge I could use to pad out the dish as the lamb fillet didn't look quite enough. I shouldn't have worried - there was enough for four! Kylie's ingredients always make a long list but the preparation is what takes the time and the cooking is really quick - so be prepared! Here is my adaption of Kylie's recipe. You could actually leave out the meat and just have vegetables.
|It was gone all too quickly.|