Recipe: Asian Wok Seared Lamb with Cilantro salad and Stir Fried Zucchini

OK, so I bought the zucchini this time, but hopefully there will be zucchini in the garden this summer (I have 8 plants in the ground) and I will be making this with my own and not store bought. The cilantro in this recipe was from my herb garden.
I came up with this recipe after eating at a chain restaurant that we do not have locally. My kids love this and it is a great meal for any occasion and can be made with beef as well as lamb.

I also usually make Asparagus Stir Fry to go with it but as luck would have it, it was on sale at the store and they were all out. So I decided to try it with zucchini and it was a winner!
Cilantro Salad

Ingredients:

1 head of romaine lettuce chopped finely
1/4 cup of cilantro chopped finely
Directions:

1. Mix romaine and cilantro in a large bowl until well blended.2. Remove from bowl onto serving tray. Set aside.


Asian Wok Seared LambIngredients:

1 pound of lamb cut into bite size pieces (can cut from leg of lamb, or chops)
1 Tbsp sesame oil
3/4 cup soy sauce
1 Tbsp Cilantro chopped finely
2 cloves garlic, minced

Directions:
1. Mix the soy sauce, and sesame oil in a large bowl
2. Marinate the lamb in the soy sauce mixture for 15-30 minutes turning to coat well (can be left in fridge over night to marinate if desired.)
3. Place marinated lamb into preheated hot wok and sear until browned, draining off any excess liquid to allow for searing.
4. Add garlic and cilantro cook for two minute stirring occasionally.
5. Place fully cooked lamb on top of cilantro salad, and serve immediately.

Zucchini Stir Fry

Ingredients:

3 Cups Zucchini julienned or chopped
2 tsp sesame oil
1 tsp ginger1/2 tsp red pepper flakes (optional)
1 tsp soy sauce (more or less to taste)
2 cloves of garlic minced

Directions:

1. Preheat wok and add sesame oil.
2. Add zucchini, and cook for a couple of minutes until zucchini begins to get slightly limp.3. Add remaining ingredients, and cook for additional 1-2 minutes stirring continually, be sure you do not over cook or the zucchini will become mushy.
4. Serve immediately