- Home
- Lamb
- How To make Flash Cooked Lamb with Leeks
How To make Flash Cooked Lamb with Leeks
2 lb Boneless leg of lamb, shank
-portion 2 1/2 tb Soy sauce
2 tb Rice wine or sake
1 1/2 ts Sugar
2 ts Minced ginger root
1 tb Cornstarch
Stir-fry sauce 5 tb Corn or safflower oil
2 1/2 tb Sesame oil
8 Garlic cloves, peeled and
-very thinly sliced 4 c Leeks, white part only, cut
-into fine julienne shreds From Nina Simonds' "China Express" (William Morrow, $25). Using sharp knife or cleaver, trim lamb of fat and gristle and remove any tendons. Separate muscles of meat and remove any filmy skin. Cut meat across grain into thin slices about 1/6" wide and 1 1/2" long. Place slices in bowl. Add soy sauce, wine, sugar, ginger root and cornstarch and toss lightly to coat. Cover with plastic wrap and marinate 30 minutes in refrigerator. Prepare sauce and set aside. Heat wok or skillet. Add 1/4 cup corn oil and heat to about 400'F. Add lamb slices and stir-fry over high heat, stirring continuously, until meat loses red color and separates. Remove with slotted spoon and drain in colander. Clean out skillet. Reheat skillet, add 1 tablespoon corn oil and 1 tablespoon sesame oil. Heat until very hot. Add garlic and leeks and stir-fry over high heat about 1 1/2 minutes, until leeks are just tender. Add cooked lamb and stir-fry sauce and toss lightly to coat. Transfer to serving platter.
How To make Flash Cooked Lamb with Leeks's Videos
Healthy Family Recipes | DOUBLE FULL EP | Home Cooking
#GordonRamsay #Cooking
Pre-order your copy of Ramsay in 10 here -
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
If you liked this clip check out the rest of Gordon's channels:
Mussels with garlic white wine broth
Thanks to Immi for sponsoring this video! Go to and use code ragusea at checkout to save $5 on your order.
***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels
1 cup white wine (237 mL)
4-5 cloves of garlic
1 small shallot
1 lemon (one is enough for a few portions)
1-2 tablespoons butter
1-2 tablespoons olive oil
red chili flakes
fresh herbs (I like fennel fronds)
salt
pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Spinach Fettuccine with Creamy Leek and Pancetta | Everyday Gourmet S6 E52
As seen on Everyday Gourmet.
Beef And Onion Stir Fry |Tender And Juicy Beef
—-Ingredients(4 servings)—
6.7 oz/190 g onion
4 stalks of green onion
1/4 tsp salt
1/4 tsp sugar
4 cloves of garlic
16.9 oz/480 g beef
2 tsp soy sauce
2 1/4 tsp dark soy sauce
3/4 tsp oyster sauce
3/4 tsp sugar
1 1/2 tsp baking soda
4 1/2 tsp corn starch
3 tsp oil
1 1/2 tsp sesame oil
3 tbsp oil for cooking
3 tsp dark soy sauce
1 1/2 tsp oyster sauce
1 1/2 tbsp cooking wine
1/3 cup water
Black pepper
—-Timestamps—
00:00 - Intro
00:17 - Green onion,garlic,onion prep
01:07 - Beef Prep
02:02 - How to cook Beef And Onion Stir Fry, Onion stir fry
02:42 - Beef stir fry
04:13 - Final Step
8 Flavorful Spring-Inspired Recipes | Vegetable Tart, Beer-Braised Lamb Shanks, Asparagus & More!
Hello Food Wishers! Chef John’s Corporate Overlords here to get you excited for spring with 8 delicious seasonal spring recipes! The Spring Vegetable Tart is a feast for the eyes, and it’s packed with peak seasonal produce. Speaking of seasonal, there’s no better time to cook with fresh asparagus, and Chef John’s Cream of Asparagus Soup and Fresh Asparagus Patties won’t disappoint. Lamb is a classic springtime meat, and Beer-Braised Lamb Shanks are a flavorful, comforting meal for those last chilly days of spring, while Spring Lamb Sliders are an inventive choice for a casual Easter dinner. Whether you’re looking for a light lunch or a hearty meal, Chef John has the perfect springtime recipe for you!
Creamy Salmon Leek Pasta:
Cream of Asparagus Soup:
Beer-Braised Lamb Shanks:
Tuna Poke:
Spring Vegetable Tart:
Fresh Asparagus Patties :
Peanut Curry Chicken:
Spring Lamb Sliders:
00:00 Creamy Salmon Leek Pasta
05:02 Cream of Asparagus Soup
10:42 Beer-Braised Lamb Shanks
19:28 Tuna Poke
26:47 Spring Vegetable Tart
36:12 Fresh Asparagus Patties
44:03 Peanut Curry Chicken
52:11 Spring Lamb Sliders
Homemade Ramen Made Quick | Gordon Ramsay
As autumn/fall begins to sneak in and temperatures begin to sink lower, its the perfect time to make a delicious Ramen (oh and it's Vegetarian)! Even better is this can be done in under 10 minutes! This week on Ramsay in 10 Gordon's making a delicious cauliflower and ginger ramen for you to warm up with
Order Ramsay in 10 Now to get the Full Recipe:
Made with Hexclad - Get Cookin' with HexClad today:
Follow Gordon:
TikTok:
Instagram:
Twitter:
Facebook:
#GordonRamsay #Food #Cooking #Ramen