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Gingered Lamb And Vegetables Oriental

chef.jackson's picture
Ingredients
  Lean lamb 1 Pound, trimmed of fat and cut into thin strips
  Safflower oil 2 Tablespoon
  Ginger piece 1 , finely chopped or slivered into juliennes
  Green onions 1 Cup (16 tbs), sliced lengthwise
  Canned whole mushrooms 4 Ounce, drained and liquid reserved (1 can)
  Water chestnuts 1⁄2 Cup (8 tbs), sliced
  Canned bamboo shoots 5 Ounce, drained (1 can)
  Soy sauce 3 Tablespoon
Directions

MAKING
1. In a large wok or deep skillet heat the oil over high heat.
2. When the oil is hot but not smoking add the lamb and sauté quickly, stirring until every strip is evenly browned.
3. Remove lamb to a bowl and add onions.
4. Stir-fry onions until golden.
5. Add the drained mushrooms, water chestnuts and bamboo shoots and sauté for 30 seconds.
6. Return the lamb to the wok and stir in the soy sauce and ginger and reserved mushroom liquid.
7. Stir fry until everything is tender-crisp and heated through.

SERVING
8. Serve the Gingered Lamb And Vegetables Orientale over hot cooked rice in a bowl

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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