Lamb Pineapple Stir-fry

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless lamb chops, cut into 1-inch cubes
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon vegetable oil
• 6 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 8 green onions, cut into 1-inch pieces, and green parts separated
• 2 tablespoons rice vinegar
• 1/4 cup hoisin sauce
• 1/2 cup chicken broth
• 1 cup sugar snap pea
• 1 cup red bell pepper, chunks
• 1 cup pineapple chunk
• 1 cup toasted cashews (optional)
• steamed rice

Recipe

• 1 in a medium bowl, toss lamb with cornstarch until coated; season with salt and pepper.
• 2 in a large nonstick skillet or wok, heat oil over medium-high heat; brown lamb, tossing often, for about 3 minutes.
• 3 add garlic, ginger and the parts of the green onion; cook for 1 minute.
• 4 stir in vinegar and cook until it evaporates, about 30 seconds. transfer lamb mixture to a plate.
• 5 in same skillet or wok, add hoisin and broth, scraping up any brown bits. stir in snap peas, red pepper and pineapple and bring to a boil, about 2 minutes.
• 6 return lamb mixture to pan and add remaining green onions. cook for 1 minute until sauce is slightly thickened.
• 7 sprinkle with cashews, if desired.
• 8 serve over rice.