Lamb Tofu With Watercress And Bean Sprouts

Ingredients

• Servings: 8
• 1 (2 pound) boneless lamb loin, cut into 1/2 inch strips
• 1 cup soy sauce
• 3/4 cup water
• 1 teaspoon minced fresh ginger root
• 1 tablespoon coarsely ground black pepper
• 2 bunches watercress - rinsed, dried, cut into 1/2 inch lengths, thick stems discarded
• 8 ounces bean sprouts
• 1 (16 ounce) package firm tofu, drained and cubed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place lamb in a wok or skillet over medium heat. cook and stir until lamb is browned on all sides, about 5 minutes. stir in the soy sauce, water, ginger, and black pepper; bring to a boil over medium-high heat. reduce heat to medium, cover, and simmer until meat is tender, about 40 minutes.
• stir in the watercress and bean sprouts, and continue to simmer until tender yet still crisp, about 10 minutes more. mix in the tofu, cover, and simmer 5 minutes more.