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.