Lamb with Wine Sauce
|Boneless lamb||1 Pound|
|Cold water||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dijon style mustard||1 Tablespoon|
|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)|
Partially freeze lamb; cut on the bias into thin bite-size strips.
For sauce, stir together water, wine, mustard, cornstarch, and bouillon granules.
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.
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.
Serving size: Complete recipe
Calories 1934 Calories from Fat 606
% Daily Value*
Total Fat 70 g107.5%
Saturated Fat 18 g90%
Trans Fat 0 g
Cholesterol 636.3 mg212.1%
Sodium 1810.6 mg75.4%
Total Carbohydrates 145 g48.4%
Dietary Fiber 12.3 g49.2%
Sugars 7 g
Protein 163 g326.9%
Vitamin A 48% Vitamin C 47.2%
Calcium 17.2% Iron 66.7%
*Based on a 2000 Calorie diet