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Spicy Orange Lamb Stir Fry

chef.jackson's picture
Ingredients
  Lamb cutlets 1 Pound
  Water 1⁄4 Cup (4 tbs)
  Dry sherry 3 Tablespoon
  Reduced sodium soy sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  Cornstarch 2 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Water chestnuts 8 Ounce, drained (1 Can)
  Sweet red pepper 1 Medium, seeded and cut into cubes
  Green onions with tops 4 , cut into 1-inch pieces
  Orange rind 1 Tablespoon, grated
  Ginger root 1 Tablespoon, minced
  Hot cooked rice 2 Cup (32 tbs), without salt or fat
Directions

GETTING READY
2) Remove excess fat from cutlets.
2) Cut curlets into thin strips, and keep aside.

MAKING
3) In a lerge bowl, combine water, sherry, soy sauce, sugar, and crushed red pepper.
4) Add reserved cutlet strips.
5) Cover and let stand 20 minutes.
6) Drain cutlet strips and reserve the marinade.
7) Combine marinade and cornstarch, stirring until smooth.
8) Keep aside.
9) Coat a wok or skillet with cooking spray; add oil.
10) Allow to heat at medium-high (325°) for 2 minutes.
11) Add strips; srir-fry 5 minutes.
12) Remove strips from wok, and set aside.
13) Add water chestnuts and next 4 ingredients to wok; stir-fry 1 minute.
Return strips to wok.
14) Add reserved marinade.
15) Cook, stirring constantly, until thickened.

SERVING
16) Serve the lamb over hot cooked rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
4

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