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.