Chef Patricia Yeo explains the inspiration for her signature stir fry recipe and shares how she makes it using the Hot Wok by Breville.
Uyigur Style Lamb, Three Peppers & Rice Gnocchi
- 2 lbs lamb, cut into 2″ cubes
- 1/2 tbsp toasted ground cumin
- 1 tbsp each toasted ground coriander & black pepper
- 1 tbsp Aleppo chilli powder (smoked or even sweet paprika can be used as a substitute, it you are using paprika only use ½ T)
- 2 tbsp fish sauce (my favorite brand is Three Crab, if you cannot find fish sauce 2 anchovy filets finely chopped will work as well)
- 3 cloves garlic finely chopped
- 1 large red pepper, diced (about 1-2″ pieces)
- 1 large yellow pepper, diced (about 1-2″ pieces)
- 4 long hot green chilies (refrain from using green peppers, poblano chilies work well as a substitute, cut into same size as other peppers)
- 2 bunch scallions cut into 2″ length
- 2 heads bok choy cut into bite size pieces
- Lime juice & more fish sauce to season
- 2 cups rice gnocchis (it is traditionally known as deok or duk and can be found in most Asian supermarkets, if you cannot find this just serve the stir-fry lamb over steamed rice)
- Marinade lamb in spices, alleppo, garlic & fish sauce for at least 2 hours.
- Heat wok. Allow the wok to get really hot then add a scant tablespoonful of canola oil, brown lamb (about 5-7 minutes).
- While the meat is cooking boil rice gnocchis in salted water for up to 10 minutes .
- Add all the vegetables except the bok choy to the wok. Cook for a further 5 minutes, add gnocchi and bok choy allowing the bok choy to heat through (about 3-5 minutes).
- Garnish with sprigs of cilantro and crispy shallots.