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Lamb With Hoisin Sauce

Ingredients
  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
  Cornstarch 2 Teaspoon
  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)
Directions

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.
Remove lamb.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Boiled
Dish: 
Sauce
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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