Recipe report: Ken's Hunan Lamb

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Re: Recipe report: Ken's Hunan Lamb

Postby Frank Deis » Mon Apr 15, 2013 6:30 pm

Green label, Bill. Chili Garlic sauce.
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Re: Recipe report: Ken's Hunan Lamb

Postby Frank Deis » Thu May 09, 2013 6:35 pm

I am bumping this -- after making it I filed it in my head as "easy Chinese" -- which it is because of the Lan Chi sauce really, which eliminates a few prep steps. At any rate, I learned that my neighbor was available to come over tonight and so we invited her for dinner and I knew I had lamb in the freezer. So I came home early and got it halfway defrosted (put it in water, and then let the microwave do its "auto defrost" thing for a few minutes). THEN I decided maybe I could cut it in half with the serrated bread knife. That went so well that I cut the whole thing up into tidy quarter inch slices and then made batons like Jenise had suggested. But now I have to look at the recipe.

I thought the vegetable portion of the dish was skimpy and I will be adding some stuff which might not be Hunan appropriate but which we like, snow peas, baby corn, baby zucchini, stuff I had lying around. Stretches the meat a little.

I'm kind of excited to be making this again, if you haven't tried it, as I said, it's easy with the right ingredients.
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Re: Recipe report: Ken's Hunan Lamb

Postby Paul Winalski » Thu May 09, 2013 7:36 pm

Bill Spohn wrote:Which Lan Chi sauce is it? Was it on their website? I'll have a look for it.


Bill,

This is the Lan Chi Chili Paste With Garlic. It has the name in white capital letters on a green background.

There are other producers of the same sort of sauce (Lee Kum Kee, for example), but I have to agree with Jenise that the Lan Chi is top-shelf.

-Paul W.
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Re: Recipe report: Ken's Hunan Lamb

Postby Bill Spohn » Thu May 09, 2013 7:38 pm

I gave Jenise one of the alternatives, easily accessible locally and expect she will try it and report back any differences.
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Re: Recipe report: Ken's Hunan Lamb

Postby Paul Winalski » Fri May 10, 2013 3:21 pm

A couple of weeks ago I sent Jenise a care package with three jars of Lan Chi Chili Garlic Paste, so she's supplied for a while.

-Paul W.
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Re: Recipe report: Ken's Hunan Lamb

Postby Bill Spohn » Fri May 10, 2013 3:26 pm

Jenise - time to do a garlic sauce test and see if the two brands are equivalent!
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Re: Recipe report: Ken's Hunan Lamb

Postby Ken Schechet » Fri May 10, 2013 10:43 pm

Frank Deis wrote:I thought the vegetable portion of the dish was skimpy and I will be adding some stuff which might not be Hunan appropriate but which we like, snow peas, baby corn, baby zucchini, stuff I had lying around. Stretches the meat a little.

I'm kind of excited to be making this again, if you haven't tried it, as I said, it's easy with the right ingredients.


Frank, I normally cook this dish with other Chinese dishes that have more vegetables. However, adding vegetables to the recipe is a great idea. All Chinese recipes are just guides anyway. Make them the way that makes you happy. Glad you enjoyed it.
Ken
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Re: Recipe report: Ken's Hunan Lamb

Postby Frank Deis » Fri May 10, 2013 11:05 pm

My neighbor was VERY impressed, thanks so much Ken!!

FWIW I made Japanese Koshihikari rice -- so wrong, but so good...
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Re: Recipe report: Ken's Hunan Lamb

Postby Jenise » Sun May 12, 2013 11:50 am

Paul Winalski wrote:A couple of weeks ago I sent Jenise a care package with three jars of Lan Chi Chili Garlic Paste, so she's supplied for a while.

-Paul W.


I've already used up half a jar. :oops:
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