Traditional Lamb Stir-Fry
1 tbsp sesame seeds, toasted
0.25 cup soy sauce
2 tbsp red wine or water
0.50 tsp garlic powder
0.25 tsp ground ginger
1 tbsp cornstarch
0.25 tsp pepper
0.13 tsp cayenne
2 tsp peanut oil
1 lb American Lamb leg, cut into strips
3 medium carrots, finely diced
2 stalks celery, sliced diagonally
1 cup sliced mushrooms
1 cup snow peas, trimmed
3 shredded cabbage
1 can (8 ounces) sliced water chestnuts, drained
6 green onions, sliced diagonally
1 can (2 ounces) diced pimento, drained
Hot cooked rice
1
Toast seeds in wok; set aside.
2
In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper and cayenne. Set aside.
3
Heat wok or large skillet; heat oil. When hot, add lamb strips; stir-fry for 2 minutes. Add carrots, celery and mushrooms; stir-fry with lamb for an additional 2 minutes. Remove lamb and vegetables from wok; keep warm. Add soy sauce mixture to wok; stir until mixture begins to thicken. Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions and pimento. Stir-fry for 2 minutes. Sprinkle with toasted sesame seeds and serve with hot cooked rice.
Recipe and image provided by the American Lamb Board
Ingredients
1 tbsp sesame seeds, toasted
0.25 cup soy sauce
2 tbsp red wine or water
0.50 tsp garlic powder
0.25 tsp ground ginger
1 tbsp cornstarch
0.25 tsp pepper
0.13 tsp cayenne
2 tsp peanut oil
1 lb American Lamb leg, cut into strips
3 medium carrots, finely diced
2 stalks celery, sliced diagonally
1 cup sliced mushrooms
1 cup snow peas, trimmed
3 shredded cabbage
1 can (8 ounces) sliced water chestnuts, drained
6 green onions, sliced diagonally
1 can (2 ounces) diced pimento, drained
Hot cooked rice
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