Lamb With Hoisin Sauce
|Boneless lamb||1 Pound|
|Carrots||3 Medium, roll cut to make 1 cup|
|Cold water||2⁄3 Cup (10.67 tbs)|
|Hoisin sauce||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Cooking oil||1 Tablespoon|
|Broccoli||1⁄2 Pound, cut to make 2 cup|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Cooked bulgur wheat||1 Cup (16 tbs)|
Partially freeze the lamb; cut on the bias into thin bite-size strips.
Cook carrots, covered, in a small amount of boiling salted water for 3 1/2 minutes; drain.
For sauce, stir together % cup cold water, hoisin sauce, soy sauce, dry sherry, and cornstarch.
Set sauce aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry carrots and broccoli in hot oil about 3 minutes or till vegetables are crisp-tender.
Remove vegetables from the wok.
Add half of the lamb to the hot wok or skillet.
Stir-fry about 3 minutes or till done.
Stir-fry remaining lamb about 3 minutes or till done.
Return all lamb to the wok or skillet.
Stir in water chestnuts.
Push mixture from center of the wok or skillet.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 1 minute more.
Return vegetables to the wok or skillet; stir ingredients together to coat with sauce.
Cook and stir for 1 minute.
Serve immediately over hot cooked bulgur wheat.