Lamb With Kohlrabi Recipe
Ingredients
| 1 pound boneless lamb | ||
| Cornstarch | 2 Teaspoon | |
| Soy sauce | 1 Tablespoon | |
| 3 small kohlrabies | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| 1 teaspoon instant chicken bouillon granules | ||
| Sugar | 1 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| Cooking oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Ginger root | 1 Teaspoon, grated | |
| 6 green onions, bias-sliced into 1 1/2-inch lengths | ||
| Finely chopped ginger | 1 Tablespoon, pickled | |
Directions
Partially freeze lamb; slice thinly into bite-size strips.
Sprinkle meat with 2 teaspoons cornstarch.
Using your hands, work cornstarch into lamb.
Add 1 tablespoon soy sauce; work into the meat.
Let stand at room temperature 30 minutes.
Meanwhile, peel kohlrabies and cut into thin strips.
In covered saucepan cook strips in a small amount of boiling salted water for 3 to 5 minutes.
Drain well.
Combine boiling water with chicken bouillon, stirring till granules dissolve.
Combine the remaining 2 teaspoons cornstarch and sugar; blend in remaining 1 tablespoon soy sauce and dry sherry.
Stir soy mixture into chicken broth.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic and gingerroot in hot oil 30 seconds.
Add kohlrabi; stir-fry 1 minute.
Add green onions; stir-fry 1 minute more.
Remove kohlrabi and green onions.
Add half the lamb to hot wok or skillet; stir-fry 2 to 3 minutes.
Remove lamb.
Stir-fry remaining lamb 2 to 3 minutes.
Return all lamb to wok or skillet.
Stir broth mixture; stir into lamb.
Cook and stir till thickened.
Stir in kohlrabi, green onions, and pickled ginger; cover and cook 2 minutes.
Sprinkle meat with 2 teaspoons cornstarch.
Using your hands, work cornstarch into lamb.
Add 1 tablespoon soy sauce; work into the meat.
Let stand at room temperature 30 minutes.
Meanwhile, peel kohlrabies and cut into thin strips.
In covered saucepan cook strips in a small amount of boiling salted water for 3 to 5 minutes.
Drain well.
Combine boiling water with chicken bouillon, stirring till granules dissolve.
Combine the remaining 2 teaspoons cornstarch and sugar; blend in remaining 1 tablespoon soy sauce and dry sherry.
Stir soy mixture into chicken broth.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic and gingerroot in hot oil 30 seconds.
Add kohlrabi; stir-fry 1 minute.
Add green onions; stir-fry 1 minute more.
Remove kohlrabi and green onions.
Add half the lamb to hot wok or skillet; stir-fry 2 to 3 minutes.
Remove lamb.
Stir-fry remaining lamb 2 to 3 minutes.
Return all lamb to wok or skillet.
Stir broth mixture; stir into lamb.
Cook and stir till thickened.
Stir in kohlrabi, green onions, and pickled ginger; cover and cook 2 minutes.
Chef
