Tag Archives: stir-fry sauce

Pomegranate Lamb Stir-Fry

22 Apr

This is a concept that I’ve wanted to try for a good while – ever since I bought pomegranate molasses actually which was months ago!

It started with the knowledge that pomegranate goes well with lamb, but as there are only two of us to feed at the moment I didn’t fancy making a marinade for a big (albeit beautiful) Persian roast. I have nothing against leftovers but you know, it all feels a bit too over the top to be cooking up a huge hunk of meat when there isn’t one measly guest to share it with!

So I went fusion! This is attempt two because last time it didn’t turn out so great. Overpoweringly sour from the molasses and the wrong cut of lamb. Here though, the marinade suits the other ingredients perfectly and it is super-balanced 🙂 Also, stir-fry lamb! Why didn’t you jump out at me before!? Pssh. I really hope you enjoy this fast as lightning, exciting and vibrant meal as much as I do.


Serves 2.

  • 250g stir-fry lamb pieces
  • 300g straight to wok egg noodles
  • 1/2 pepper (any colour), deseeded and chopped
  • handful mange-tout and baby sweetcorn
  • 2 handfuls watercress
  • handful pomegranate seeds

For Marinade:

  • 1 clove garlic, finely chopped
  • 2 tbsp sesame seeds
  • 1 tbsp soy sauce
  • 2 tbsp rapeseed oil
  • 1 tbsp pomegranate molasses
  1. First, make the marinade by mixing all of the ingredients together in a wide, shallow bowl. Taste to check for balance – you want it to have depth and savouriness from the soy sauce, and the molasses should pucker inside your mouth just a little. The oil gives the right consistency and means you won’t have to add any extra fat to the wok before you start cooking.
  2. Tip the stir-fry lamb into the marinade and mix well until all of the lamb is thoroughly coated. Leave for as little or as long as you like – I didn’t leave mine for long at all (impatience when hungry!) but I’m sure the flavour would intensify significantly if left for longer. Not that it needs to, mind.
  3. Place a wok over high heat until beginning to smoke, then add the lamb with it’s marinade. Stir-fry for 2 minutes, then add the noodles. Give everything a good mix and continue cooking for another minute. Now toss in the pepper, mange-tout  sweetcorn and watercress. Give it another good stir so everything is coated in marinade and cook for 30 seconds, until the watercress has wilted and the other vegetables are hot.
  4. Scatter a generous handful of pomegranate seeds over the top, then decant into bowls.



My mouth is watering just looking at these pictures!

If I do say so myself 😉


Home-made Hoisin sauce and a Side of Stir-Fry

26 Nov

It has been a few days since I posted anything, but not for wont of trying!

Unfortunately, this week has been clutz week. Clutz week usually entails a lack of concentration, clumsiness, forgetfulness and impatience, so when it comes to cooking it doesn’t tend to turn out quite right.

I attempted crab cakes last Wednesday – one of my favourites, and they were delicious but I had to improvise with certain ingredients that I forgot to buy. Thursday I made my first risotto! Which, despite a few mistakes turned out how it was supposed to! But I didn’t think much of the flavours I used. Friday, cassoulet. I could eat cassoulet until it was coming out of my ears, but seriously just look on the BBC Good Food website. Sunday was my worst failure of them all. Please, don’t make me talk about it.

Anyway! As I was successful in the kitchen today, I am hoping that the coming week is set to wash out the clutz in me. For a while.

Making this sauce was amazing as all of the ingredients were already in my cupboards. If they’re also in your cupboards, you have no excuse not to make it in my opinion.

Serves 2.

For the Sauce:

  • 4 tbsp soy sauce
  • 2 tbsp smooth peanut butter
  • 1 tbsp honey
  • 2 tsp rice vinegar (I used spiced black rice vinegar. You should too.)
  • 1 garlic clove, minced
  • 2 tsp sesame oil
  • 1 tsp hot pepper sauce
  • a sprinkling of black pepper, to season

To Accompany:

  • 1 pack firm tofu, drained (if necessary) and cubed
  • 1/2 red pepper, deseeded and chopped
  • 2 handfuls beansprouts
  • straight-to-wok noodles
  • 2 spring onions, chopped
  1. First, simply combine all of the sauce ingredients and mix until smooth.
  2. Marinate the tofu in the sauce for about 15 minutes.
  3. Heat a little oil in a wok over a high heat and add the tofu with a scant covering of the sauce. Stir-fry for 2-3 minutes then set aside.
  4. Tip in the pepper. After a minute or so add the noodles. After another 2-3 minutes, add the beansprouts, tofu and remaining sauce. Mix everything together.
  5. Transfer to bowls and scatter over the spring onions.

I love tofu and like using different types. For this recipe I used silken tofu which broke up a lot during the cooking process. I loved the texture and would use it again, but if you prefer more bite, use regular tofu which will retain its shape much better.