Lamb Yu-shiang

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 dash pepper
• 1 tablespoon dry sherry
• 3/4 lb boneless lean lamb, cut in bite-sized pieces
• 4 1/2 tablespoons oil
• 2 cups assorted fresh vegetables, cut up
• 2 garlic cloves, minced
• 1 teaspoon minced fresh ginger
• 4 small dried hot chili peppers
• 1 tablespoon huy fong chili-garlic sauce (optional)
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon dry sherry
• 2 tablespoons soy sauce
• 3 tablespoons chicken broth or 3 tablespoons water
• 2 teaspoons cornstarch

Recipe

• 1 in bowl, combine first four ingredients.
• 2 add lamb, and stir in 1 1/2 tsp of the oil to coat.
• 3 let stand for 15 minutes.
• 4 stir together ingredients for sauce, set aside.
• 5 heat a wok over high heat.
• 6 add 2 tbs oil.
• 7 when oil begins to heat add garlic, ginger and chili peppers.
• 8 stir once.
• 9 add lamb and stir fry until lightly browned,about 4 minutes.
• 10 remove from pan.
• 11 add remaining oil to pan.
• 12 add veggies.
• 13 stir fry until crisp tender.
• 14 add lamb and sauce to pan.
• 15 stir in some chili garlic sauce if desired.
• 16 cook until thickened.
• 17 serve with rice.