Fresh Egg Pasta with Seared Lamb, Asian Vegetables, and Sweet Soy-Ginger Sauce

Name: Fresh Egg Pasta with Seared Lamb, Asian Vegetables, and Sweet Soy-Ginger Sauce
Yield: serves 4
Ingredients: 1/2 teaspoon grated garlic; 1 teaspoon grated ginger; 1/2 cup Japanese soy sauce; 1/2 cup mirin; 4 teaspoons sesame oil; 1 teaspoon tobanjan (Chinese chili paste); 25 pea pods, stemmed, veins removed; 1 pound Egg Pasta (page 112; omit optional squid ink) or spaghetti; 2 tablespoons vegetable oil; 1 pound lamb shoulder chop, thinly sliced; 3 cups stemmed chopped napa cabbage; 20 pieces canned baby corn, halved lengthwise; 3 cups stemmed sliced shiitake mushrooms; 2 cups sliced onion; 3 cups bean sprouts; Pinch of pepper

December 9, 2011

To tell you the truth, I first created this dish by accident, when I added lamb instead of beef by mistake. But when I tasted it, I realized it was no mistake! Lamb might not be a traditional Japanese ingredient, but it’s delicious when mixed with these Asian flavors and vegetables. If you prefer beef, though, you can always use that instead. Follow the fresh Egg Pasta recipe on page 112, but leave out the optional squid ink.

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