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Sunday, July 31, 2016

lamb chop suey

Ingredients

  • Servings: 6
  • 1 pound lamb tenderloin
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil, divided
  • 2 cups thinly sliced bok choy
  • 1 cup chopped celery
  • 1 cup red bell pepper, cut into 1/4 inch strips
  • 1 cup sliced mushrooms
  • 1 (8 ounce) can water chestnuts, sliced
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon dry
  • 1/2 teaspoon ground ginger

Recipe

    Preparation Time: 45 mins Cook Time: 6 mins Ready Time: 51 mins

  • trim fat from lamb, cut into 1 inch pieces. combine flour and lamb in a resealable bag, seal and shake well.
  • heat 1 tablespoon oil in a large skillet over medium high heat. add lamb, cook 3 minutes or until browned. remove from pan and keep warm.
  • heat remaining tablespoon oil in pan. add bok choy, celery, red pepper, mushrooms, water chestnuts and garlic; stir fry for 3 minutes. in a bowl combine chicken broth, soy sauce, cornstarch, and ginger. stir well with a whisk. combine lamb and broth mixture in skillet, cook 1 minute or until thick.

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