Karl’s Lamb, Oyster Mushroom, and Romaine Stir-fry

Jan and Eilene are still in England So I am still cooking for one. I got tired of tongue so I froze the last of it. If you ever make tongue make sure there are enough people to eat three pounds of meat in a meal or two.

Karl’s Lamb, Oyster Mushroom,
and Romaine Stir-fry

Tonight I decided on lamb stir-fry as a change of pace. A quarter pound of lamb, some oyster mushrooms, green onions some cold rice is almost enough for a meal. But what should I use for the vegetable? How about half a head of Romaine?

Most Americans eat Romaine raw for a salad, but it is also good cooked. Jan and I were watching the earliest episodes of Julia Childe and she made a braised head of Romaine. In China they cook the over grown stem of Romaine. I had the lower half of a head, the bit that is more crunchy rib rather than leafy green. I thought that would stir-fry rather nicely.

Note: Amounts for one serving. Multiply amounts by the number of diners.

Karl’s Lamb, Oyster Mushroom, and Romaine Stir-fry

Ingredients

¼ lb. lamb, shoulder chop
1 Tbs. peanut oil
¼ lb. oyster mushrooms
2 green onions, separate uses
1 cup Romaine lettuce, chopped
1 Clove garlic, minced
¾ cup cold cooked rice.
T Tbs. ginger, minced
1 Tbs. hoisin sauce
1 Tbs. soy sauce
1 tsp. chili garlic sauce

Directions

1. Cut lamb into small pieces and stir-fry in the peanut oil until browned on both sides (3 minutes).

2. Add the oyster mushrooms and continue stir-frying (another 3 minutes).

3. Cut the onions into one inch pieces.

4. Add the white parts into the pan and continue cooking for 2 minutes. Reserve the green parts.

5. Add the Romaine and stir-fry for 2 more minutes.

6. Add the garlic and green parts of the onion. Stir-fry for one minute more.

7. Add the rice and stire fry for two more minutes.

8. Add the remaining ingredients and cook for one to two minutes more, tossing to coat all with the sauce.

9. Transfer to a bowl and eat.