Stir Fried Lamb Asparagus And Sweet Red Pepper
|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|
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.