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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Apple lends a little sweetness to this mildly seasoned stir-fry. Tender strips of lamb contrast nicely with the crunchy snow peas and water chestnuts. Ingredients:
1 teaspoon cornstarch |
1/4 teaspoon curry powder |
1/4 cup chicken broth |
1 tablespoon soy sauce |
3/4 pound boneless lamb, cut into 1/8-inch strips |
1 small onion, chopped |
2 tablespoons canola oil, divided |
2 garlic cloves, minced |
1 small red apple, chopped |
1/2 cup chopped green pepper |
1/2 cup sliced celery |
1 can (8 ounces) sliced water chestnuts, drained |
6 ounces fresh or frozen snow peas |
1/4 teaspoon ground ginger |
hot cooked rice |
Directions:
1. In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside.
2. In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm.
3. In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture.
4. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
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