Lamb With Apricots & Peppers

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 ounces lean boneless lamb (bite-size strips)
• 1/2 cup dry wine or 1/2 cup chicken broth
• 1/3 cup dried apricot, cut into thin strips
• 1/4 cup water
• 2 teaspoons cornstarch
• 2 teaspoons sugar
• 1 teaspoon dijon-style mustard
• 1/2 teaspoon dried oregano, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/2 teaspoon ground ginger
• 1 tablespoon cooking oil
• 2 garlic cloves, minced
• 1 medium onion, cut into thin wedges
• 1 1/2 cups green sweet peppers, cut into 1-inch squares
• 2 cups fluffy hot cooked rice

Recipe

• 1 trim fat from lamb. partially freeze lamb. thinly slice across grain into bite-size strips; set aside.
• 2 for sauce, in a medium bowl combine wine or broth, apricots, water, cornstarch, sugar, mustard, oregano, salt, pepper and ginger; set aside.
• 3 pour cooking oil into a wok or large skillet. (add more oil as neccessary during cooking.) preheat over med-high heat. stir-fry garlic in hot oil for 15 seconds.
• 4 add onion, stir-fry for 1-2 minutes.
• 5 add sweet pepper, stir fry about 1-2 minutes more or until crisp-tender.
• 6 remove vegetables from the wok.
• 7 add lamb to the hot wok. stir-fry for about 2-3 minutes or until done. push lamb from the center of the wok.
• 8 stir sauce.
• 9 add sauce to the center of the wok. cook and stir until thickened and bubbly.
• 10 return cooked vegetables to the wok. stir all ingredients together to coat with sauce. cook and stir for 1-2 minutes more or until heated through.
• 11 serve immediately with hot cooked fluffy rice.