Chinese One Dish Lamb
|Boneless lamb||2⁄3 Pound, sliced 1/8 inch thick|
|Shredded bok choy/Thinly sliced celery||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Bamboo shoots||1⁄4 Cup (4 tbs)|
|Green onions||3 , thinly sliced|
|Sugar hoisin plum sauce||1⁄2 Teaspoon|
|Steamed rice/Deep-fried maifun, rice sticks||1 Cup (16 tbs)|
Rub cornstarch into meat in bowl.
Heat wok or skillet over high heat.
Add 1 tablespoon oil and swirl to coat.
Add bok choy, carrot, bamboo shoots, onions, salt and sugar and stir-fry until vegetables are crisp-tender, about 3 minutes.
Transfer to platter Pour remaining oil into wok.
Add lamb and stir-fry about 2 minutes.
Blend in Hoisin-Plum Sauce and continue to cook about 1 minute.
Reduce heat to medium, return vegetables to wok and stir-fry until heated through, about 2 minutes.