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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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8 points plus/serving. Recipe source: WW Power Foods Cookbook Ingredients:
1/4 cup chicken broth |
1/2 cup soy sauce |
2 tablespoons rice vinegar |
1 1/2 teaspoons chili-garlic sauce |
2 teaspoons sugar |
2 teaspoons cornstarch |
1 tablespoon canola oil |
8 small dried chilies |
4 garlic cloves, silvered |
2 tablespoons ginger, peeled and minced |
1 lb lamb, sliced |
2 yellow bell peppers, sliced |
1 (15 ounce) can baby corn, drained |
1/2 cup bamboo shoot, drained |
Directions:
1. Stir together first 5 ingredients (chicken broth - cornstarch) in small bowl or cup. Set aside.
2. In a wok over medium high heat and then add oil and swirl to coat skillet. Stir in next 3 ingredients (chile - ginger) and cook stirring 30 seconds. Stir in lamb and stir fry for 2-5 minutes or until lamb is no longer pink. Stir in remainder of the ingredients (peppers - bamboo shoots) and cook another 2-5 minutes.
3. Stir broth mixture and add to skillet, cook stirring for 2-5 minutes. Remove and discard chile peppers, if desired.
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