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Stir Fry, Gingered Lamb (M)
Source: "Fabulous Oriental Recipes," by Johna Blinn
Serves: 2 to 4

1 lb. lean lamb, cut into thin strips
2 tbsp. vegetable oil
1 cup scallions, sliced lengthwise
1 4-oz. can whole mushrooms
1 5-oz. can bamboo shoots, drained
1/2 cup water chestnuts, sliced
3 tbsp. soy sauce
1 tbsp. ginger root, shredded, OR 1 tsp. ground ginger
1 tbsp. cornstarch
Cold water
Cooked rice or Chinese noodles

Quickly brown lamb in hot oil in wok or skillet, stirring constantly. Remove lamb; set aside.

Add scallions to wok; cook until brown.

Drain mushrooms, reserving liquid. Add mushrooms, lamb, bamboo shoots, water chestnuts, soy sauce, and ginger to scallions in wok; heat through, stirring constantly.

Dissolve cornstarch in 1/4 cup cold water; add mushroom liquid and enough water to measure 1 cup.

Blend cornstarch-mushroom liquid into lamb mixture; cover and cook over medium heat, stirring constantly, until thickened and clear.

Serve with cooked rice or Chinese noodles.

Poster's Notes:
A note from the cookbook editor:
For flavourful additions or substitutions, add diagonally sliced carrots and celery, snow peas, zucchini, broccoli, asparagus, Chinese cabbage, green beans, peppers, and quartered tomatoes if desired. Add when you add the mushrooms and other ingredients.

Posted by Shayla Goldstein

Nutritional Info Per Serving:N/A