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Lamb With Wine Sauce

Ingredients
  Boneless lamb 1 Pound
  Cold water 1⁄4 Cup (4 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Dijon style mustard 1 Tablespoon
  Cornstarch 2 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Cooking oil 1 Tablespoon
  Green onions 5 , bias-sliced into 1-inch lengths to make 1 cup
  Thinly sliced fresh mushrooms 1⁄2 Cup (8 tbs)
  Sliced almonds 1⁄4 Cup (4 tbs)
  Hot cooked fine noodles 1 Cup (16 tbs)
Directions

Partially freeze lamb; cut on the bias into thin bite-size strips.
For sauce, stir together water, wine, mustard, cornstarch, and bouillon granules.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry green onions and mushrooms in hot oil about 1 1/2 minutes or till onions are crisp-tender.
Remove vegetables from the wok.
Add half of the lamb to the hot wok.
Stir-fry about 3 minutes or till done.
Remove lamb.
Stir-fry remaining lamb about 3 minutes.
Return all lamb.
Push from center of the wok.
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.
Stir in almonds.
Serve immediately over noodles.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes

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