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.