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Рецепт Lamb Stir Fry
by Global Cookbook

Lamb Stir Fry
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Ингредиенты

  • 1 lb sirloin of lamb fat removed, and thinly sliced
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. finely-chopped fresh ginger
  • 2 x garlic cloves chopped
  • 2 Tbsp. low-sodium soy sauce
  • 1 lrg egg white
  • 2 Tbsp. cornstarch
  • 1/8 tsp crushed red pepper flakes - (to 1/4) optional
  • 2 c. instant rice cooked in an equal amount of water according to package directions Vegetable oil cooking spray as needed
  • 1 x garlic clove chopped
  • 2 x scallions, white part and 3" green thinly sliced
  • 4 ounce sliced mushrooms
  • 6 ounce snow peas strings removed
  • 2 Tbsp. dry sherry (or possibly Chinese cooking wine)
  • 1/2 c. low-sodium canned beef broth fat removed
  • 6 ounce mung bean sprouts
  • 1/4 tsp sesame oil Fresh cilantro sprigs minced

Инструкции

  1. Place the lamb in a shallow dish. In a small measuring c., combine the marinade ingredients, whisking till well combined. Pour over lamb, stir, and set aside while you prepare the vegetables and remaining ingredients.
  2. Prepare the rice and set aside. Keep hot.
  3. Spray a large nonstick skillet or possibly wok with the cooking spray; place over high heat till pan sizzles when tested with a few drops of water. Add in the garlic, scallions, and the lamb with marinade. Stir-fry for 2 min till lamb is browned.
  4. Add in the mushrooms and snow peas. Stir-fry for 1 minute. Add in the sherry and beef broth; stir till sauce thickens.
  5. Just before serving, stir in the bean sprouts and sesame oil. Stir-fry for 1 minute.
  6. Divide the rice between 4 plates (we like to use large shallow soup or possibly pasta bowls) and top with 1/4 of the lamb-vegetable mix. Garnish with minced cilantro. Serve immediately.
  7. This recipe yields 4 servings.