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Stir Fried Lamb Asparagus And Sweet Red Pepper

Healthycooking's picture
Ingredients
  Minced ginger/1 teaspoon ground ginger 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Reduced sodium soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Peanut oil/Oriental sesame oil 2 Tablespoon
  Boneless lean lamb shoulder 1 Pound, cut into 1/4 x 1/2 x 1 strips
  Asparagus/1 package frozen asparagus, cut at an angle into 1 inch lengths 1 Pound, tough stems removed
  Spanish onion 1 Medium, quartered and sliced thin
  Sweet red pepper 1 Medium, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide
  Red pepper flakes 1⁄2 Teaspoon
  Cornstarch 1 Teaspoon, blended with 1/4 cup low sodium beef broth
Directions

In a small bowl, combine the ginger, garlic, soy sauce, sherry, and 1 teaspoon of the sesame oil.
Add the lamb, tossing it to coat with the marinade, and let stand for 30 minutes.
Set a wok or heavy 12 inch skillet over high heat, add 1 tablespoon of the remaining sesame oil, and heat about 1 minute or until ripples appear.
Add the asparagus and stir fry over high heat for 3 minutes.
Add the onion and sweet red pepper and stir fry 1 minute more.
Cover and steam for 1 minute.
Using a slotted spoon, transfer all the vegetables to a large platter.
Add the remaining 2 teaspoons sesame oil to the wok, add the lamb and all the marinade, sprinkle with the red pepper flakes, and stir fry over high heat for 2 minutes.
Blend in the cornstarch beef broth mixture and stir until thickened and clear about 1 minute.
Return the vegetables to the wok and toss lightly about 30 seconds.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stir Fried
Interest: 
Healthy

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