Stir-fried Lamb With Green Beans & Baby Corn

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 -1 1/2 lb lamb tenderloin
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1 teaspoon dark sesame oil
• 1/3 cup water
• 2 tablespoons water
• 2 tablespoons peanut oil
• 1 lb green beans, fresh or frozen, trimmed and cut into 1 1/2 inch pieces
• 2 garlic cloves, minced
• 1 teaspoon ginger, minced
• 1 tablespoon black bean sauce
• 1 teaspoon hot chili paste
• 1 (14 ounce) can whole baby corn, rinsed and drained
• 1 large ziploc bag

Recipe

• 1 slice lamb across grain into thin slices into 3/4 inch strips.
• 2 combine 2 tsp cornstarch, soy sauce, dry sherry, and sesame oil. mi wella nd pour into a large ziplock bag. add lamb and toss to coat. seat aside to marinate for 30 minutes. combine remaining 1 tbsp cornstarch and 1/3 cup water in small cup; set aside.
• 3 heat 1 tbsp peanut oil in wok or large skillet over high heat. add beans; stir-fry about 4 minutes. add remaining 2 tbsp water; reduce heat to medium-low. cover and simmer 10 to 12 minutes or until crisp-tender. remove beans from wok and set aside.
• 4 heat remaining 1 tbsp peanut oil in wok over high heat. add garlic and ginger and lamb along with marinade. stir fry about 3 minutes or until meat is no longer pink in the center. add black bean sauce and hot chili paste; stir fry 2 minutes.
• 5 return beans to wok. stir cornstarch mixture; add to wok. bring to a boil; cook until sauce thickens. stir in baby corn; heat through.