Asparagus and Lamb Stir Fry
- 1 lb boneless lamb, (from the leg or loin)
- 2 Tbs soy sauce, divided
- 3 tsp cornstarch, divided
- 1/2 cup low sodium chicken stock or dry Sherry
- 1 Tbs (Chinese) chili-garlic sauce
- 1 tsp sugar
- 2 Tbs peanut oil or vegetable oil
- 4 green onions, cut diagonally into 1-inch pieces
- 1 tsp freshly minced ginger
- 1 clove garlic, minced
- 1 lb asparagus, ends trimmed, cut into 2- inch pieces
- 2 Tbs sesame seeds, toasted
- Cut lamb into long 2-inch wide strips along the grain of the meat, then cut crosswise (across the grain), into thin slices. This ensures tender mouthfuls. In a medium bowl, combine the lamb, 1 tablespoon of the soy sauce, and 2 teaspoons of the cornstarch.
- To make the stir-fry sauce: In a small bowl, stir together the stock, the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the chili-garlic sauce, and sugar; set aside.
- Heat a wok or large frying pan over high heat. Pour 1 tablespoon of the oil into the hot wok, swirling to coat. Add the lamb and cook, stirring and tossing, until lightly golden, about 2 minutes. With a slotted spoon, remove to a plate. Reduce heat to medium-high.
- Pour the remaining 1 tablespoon of oil into the hot wok, swirling to coat. Add the green onions, ginger, and garlic. Cook, stirring until fragrant, about 30 seconds.
- Add the asparagus and cook, stirring and tossing, until bright green, 30 seconds to 1 minute. Stir the sauce to blend and add to the pan. Cook, stirring until the sauce thickens, about 1 minute; cover and cook until asparagus is tender-crisp, about 1 minute. Return lamb to the pan and just heat through. Garnish with sesame seeds and serve immediately with steamed rice or rice noodles.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.