Stir Fried Lamb Asparagus And Sweet Red Pepper Recipe
Ingredients
| 2 tablespoons minced fresh ginger or 1 teaspoon ground ginger | ||
| Garlic | 2 Clove (5gm), minced | |
| Reduced sodium soy sauce | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| 2 tablespoons Oriental sesame or peanut oil | ||
| 1 pound boneless lean lamb shoulder, cut into 1/4 x 1/2 x 1 strips | ||
| 1 pound asparagus, tough stems removed, or | ||
| 1 package frozen asparagus, cut at an angle into 1 inch lengths | ||
| 1 medium size Spanish onion, quartered and sliced thin | ||
| 1 medium size sweet red pepper, cored, seeded, and sliced lengthwise into strips about 1/4 inch wide | ||
| Red pepper flakes | 1/2 Teaspoon | |
| 1 teaspoon cornstarch blended with 1/4 cup low sodium beef broth | ||
Directions
In a small bowl, combine the ginger, garlic, soy sauce, sherry, and 1 teaspoon of the sesame oil.
Add the lamb, tossing it to coat with the marinade, and let stand for 30 minutes.
Set a wok or heavy 12 inch skillet over high heat, add 1 tablespoon of the remaining sesame oil, and heat about 1 minute or until ripples appear.
Add the asparagus and stir fry over high heat for 3 minutes.
Add the onion and sweet red pepper and stir fry 1 minute more.
Cover and steam for 1 minute.
Using a slotted spoon, transfer all the vegetables to a large platter.
Add the remaining 2 teaspoons sesame oil to the wok, add the lamb and all the marinade, sprinkle with the red pepper flakes, and stir fry over high heat for 2 minutes.
Blend in the cornstarch beef broth mixture and stir until thickened and clear about 1 minute.
Return the vegetables to the wok and toss lightly about 30 seconds.
Add the lamb, tossing it to coat with the marinade, and let stand for 30 minutes.
Set a wok or heavy 12 inch skillet over high heat, add 1 tablespoon of the remaining sesame oil, and heat about 1 minute or until ripples appear.
Add the asparagus and stir fry over high heat for 3 minutes.
Add the onion and sweet red pepper and stir fry 1 minute more.
Cover and steam for 1 minute.
Using a slotted spoon, transfer all the vegetables to a large platter.
Add the remaining 2 teaspoons sesame oil to the wok, add the lamb and all the marinade, sprinkle with the red pepper flakes, and stir fry over high heat for 2 minutes.
Blend in the cornstarch beef broth mixture and stir until thickened and clear about 1 minute.
Return the vegetables to the wok and toss lightly about 30 seconds.
Chef
