Chinese Lamb Stir-Fry
Stir-fried lamb flavored with garlic, ginger, soy, and sherry.
Ingredients
- 17 1/2 oz lamb stir-fry strips
- 2 tsp canola oil
- 1 tsp crushed garlic
- 1 tsp chopped ginger
- 1/2 cup sliced dried mushrooms, softened in hot water
- 1 bunch Chinese greens (e.g. bok choy or choy sum)
- 2 Tbsp light soy sauce
- 1 Tbsp sherry
- 2 tsp honey
- 2 oz bean sprouts
Directions:
To prepare lamb strips, put recommended cut, covered, into freezer until firm (about 30 minutes). Slice across the grain in very thin strips.
Mix lamb strips with oil, garlic and ginger.
Heat wok or non-stick skillet on high (no need to add any extra oil). Stir-fry lamb strips in two batches for 1 to 2 minutes, allowing pan to reheat between each batch. Remove all meat and set aside.
Drain mushrooms, reserving liquid. Add mushrooms and greens to pan with a sprinkling of reserved liquid. Cook, stirring until greens are wilted slightly but still bright in color (about 1 to 2 minutes).
Return lamb strips; add in bean sprouts. Stir in combined soy, sherry and honey to heat through, about 1 to 2 minutes.
Variations:
Can serve with Chinese noodles.
Recommended Cuts: Lamb strips for stir-frying, or, lamb round steak, topside steak, fillet, eye of loin.
Serving suggestions are not included in the nutritional analysis.