Kitchen For Two

This Chinese Lamb Stir Fry was one of those recipes chosen to use up stuff left over from other recipes. I think Donna’s inspiration for choosing it was a frozen lamb shoulder chop languishing in our freezer when she did the menu planning last week. There was a lot of bone to deal with, but the meat was surprisingly good.

For the vaguely specified mushroom content we chipped away at a bag of “dried black fungus.” Instead of serving it with “chinese noodles” I cooked some Japanese soma noodles and flavored them with a little salt and sesame oil. Overall a nice, easy dish, forgiving of substitutions, decently flavored if a little pale-looking on the plate. Needs something red…

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