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Lamb With Kohlrabi

Flavors.of.Asia's picture
  Boneless lamb 1 Pound
  Cornstarch 2 Teaspoon
  Soy sauce 1 Tablespoon
  Kohlrabi 3 Small
  Boiling water 1⁄2 Cup (8 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Sugar 1 Teaspoon
  Dry sherry 1 Tablespoon
  Cooking oil 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Grated ginger root 1 Teaspoon
  Green onions 6 , sliced into 1 1/2-inch lengths
  Chopped pickled ginger 1 Tablespoon

Partially freeze lamb; slice thinly into bite-size strips.
Sprinkle meat with 2 teaspoons cornstarch.
Using your hands, work cornstarch into lamb.
Add 1 tablespoon soy sauce; work into the meat.
Let stand at room temperature 30 minutes.
Meanwhile, peel kohlrabies and cut into thin strips.
In covered saucepan cook strips in a small amount of boiling salted water for 3 to 5 minutes.
Drain well.
Combine boiling water with chicken bouillon, stirring till granules dissolve.
Combine the remaining 2 teaspoons cornstarch and sugar; blend in remaining 1 tablespoon soy sauce and dry sherry.
Stir soy mixture into chicken broth.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic and gingerroot in hot oil 30 seconds.
Add kohlrabi; stir-fry 1 minute.
Add green onions; stir-fry 1 minute more.
Remove kohlrabi and green onions.
Add half the lamb to hot wok or skillet; stir-fry 2 to 3 minutes.
Remove lamb.
Stir-fry remaining lamb 2 to 3 minutes.
Return all lamb to wok or skillet.
Stir broth mixture; stir into lamb.
Cook and stir till thickened.
Stir in kohlrabi, green onions, and pickled ginger; cover and cook 2 minutes.

Recipe Summary

Main Dish
Stir Fried

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Lamb With Kohlrabi Recipe