Stir-fried Lamb With Straw Mushrooms

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 1/3 lbs lamb loin (boneless)
• 2 teaspoons cornstarch
• 1 teaspoon salt
• 1 teaspoon soy sauce (light or dark)
• 1/2 teaspoon sugar
• 1 dash pepper
• 8 ounces pea pods
• 3 green onions (with tops)
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/4 cup vegetable oil
• 1 teaspoon garlic, finely chopped
• 2 (8 ounce) cans straw mushrooms, drained
• 1 (8 1/2 ounce) can sliced bamboo shoots, drained
• 1 tablespoon dark soy sauce
• 1/4 cup chicken broth

Recipe

• 1 trim fat from lamb; cut lamb into slices, 2 x 1 x 1/2 inch.
• 2 toss lamb, 2 teaspoons cornstarch, the salt, 1 teaspoon soy sauce, the sugar and pepper in glass or plastic bowl.
• 3 cover and refrigerate 20 minutes.
• 4 remove strings from pea pods.
• 5 place pea pods in boiling water.
• 6 cover and cook 1 minute; drain.
• 7 immediately rinse under running cold water; drain.
• 8 cut green onions into 2-inch pieces.
• 9 mix 1 tablespoon cornstarch and the water.
• 10 heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
• 11 add vegetable oil; rotate wok to coat side.
• 12 add lamb and garlic; stir-fry until lamb is no longer pink.
• 13 add mushrooms, bamboo shoots and 1 tablespoon soy sauce; stir-fry 1 minute.
• 14 stir in chicken broth; heat to boiling.
• 15 stir in cornstarch mixture; cook and stir until thickened, about 10 seconds.
• 16 add green onions and pea pods; cook and stir 30 seconds.

recipe

• 17 microwave reheat directions: prepare stir-fried lamb with straw mushrooms; cover and refrigerate no longer than 24 hours. just before serving, cover tightly and microwave on microwave-proof platter or bowl on high (100%) power 5 minutes; stir. cover and microwave until hot, about 4 minutes longer. let stand covered 2 minutes.