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Prep Time: 13 Minutes Cook Time: 10 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is from a weight watchers recipe book. Its 5 points. It is really good if you like lamb... so... yeah... Ingredients:
4 1/2 teaspoons soy sauce |
2 teaspoons honey |
4 teaspoons vegetable oil |
1 lb boneless lamb, cut into thin strips (from the loin) |
1 red bell pepper, seeded and cut into 1/2 inch strips |
1 yellow bell pepper, seeded and cut into 1/2 inch strips |
6 scallions, cut into 2 inch lengths |
4 cloves minced garlic |
2 teaspoons grated peeled gingerroot |
1 grated orange, zest of |
1/4 teaspoon crushed red pepper flakes, to taste |
2 tablespoons low sodium chicken broth |
fresh coarse ground black pepper |
1 tablespoon chopped mint |
Directions:
1. In a small bowl mix the soy sauce and honey.
2. Heat a large nonstick wok or skillet over high heat.
3. Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
4. With a slotted spoon, transfer to a plate.
5. Reduce heat slightly.
6. Add the bell peppers; stir fry until slightly softened, about 4 minutes.
7. Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
8. Return lamb to wok.
9. Add the broth and pepper; stir fry 30 seconds longer.
10. Serve, sprinkled with the mint.
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