Stir-fried Lamb With Sweet And Sour Sauce
Total Time: 51 mins
Preparation Time: 45 mins
Cook Time: 6 mins
Ingredients
- Servings: 4
- 1 1/4 lbs lamb loin (boneless)
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon soy sauce (light or dark)
- 1/2 teaspoon sugar
- 1 dash pepper
- 1 medium carrot
- 1 medium green pepper
- 2 green onions (with tops)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 3 tablespoons vegetable oil
- 1 garlic clove, finely chopped
- 1/3 cup chicken broth
- 1 (8 1/4 ounce) can pineapple chunks, drained
- 1/4 cup sugar
- 1/4 cup vinegar
- 1 tablespoon dark soy sauce
Recipe
- 1 trim fat from lamb; cut lamb into slices, 2 x 1 x 1/8 inch.
- 2 toss lamb, 1 teaspoon cornstarch, the salt, 1 teaspoon soy sauce, 1/2 teaspoon sugar and the pepper in glass or plastic bowl.
- 3 cover and refrigerate 20 minutes.
- 4 cut carrot diagonally into thin slices.
- 5 cut green pepper into 1-inch pieces.
- 6 cut green onions into 2-inch pieces.
- 7 mix 1 tablespoon cornstarch and the water.
- 8 heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
- 9 add vegetable oil; rotate wok to coat side.
- 10 add garlic; stir-fry until light brown.
- 11 add lamb; stir-fry until no longer pink.
- 12 stir in carrot and chicken broth.
- 13 cover and cook over high heat 1 minute.
- 14 stir in pineapple.
- 15 mix 1/4 cup sugar, the vinegar and 1 tablespoon soy sauce; stir into lamb mixture.
- 16 heat to boiling.
- 17 stir in cornstarch mixture; cook and stir until thickened, about 20 seconds.
- 18 add green pepper and green onions; cook and stir 30 seconds.
recipe
- 19 microwave reheat directions: prepare stir-fried lamb with sweet and sour sauce as directed except - omit green pepper and green onions; cover and refrigerate no longer than 24 hours.
- 20 just before serving, prepare green pepper and green onions.
- 21 cover lamb mixture tightly and microwave on microwave-proof platter or bowl on high (100%) power 4 minutes; stir in green pepper and green onions.
- 22 cover and microwave until hot, about 4 minutes longer.
- 23 let stand covered 2 minutes.
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