Traditional Lamb Stir-Fry
- 1 tablespoon sesame seeds, toasted
- 1/4 cup soy sauce
- 2 tablespoons red wine or water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1 tablespoon cornstarch
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne
- 2 teaspoons peanut oil
- 1 pound lamb leg, cut into strips
- 3 medium carrots, finely diced
- 2 stalks celery, sliced diagonally
- 1 cup sliced mushrooms
- 1 cup snow peas, trimmed
- 3 cups shredded cabbage
- 1 can (8 ounces) sliced water chestnuts, drained
- 6 green onions, sliced diagonally
- 1 can (2 ounces) diced pimento, drained
- Hot cooked rice
- Toast seeds in wok; set aside.
- In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper, and cayenne. Set aside.
- Heat wok or large skillet; heat oil. When hot, add lamb strips; stir-fry for 2 minutes. Add carrots, celery and mushrooms; stir-fry with lamb for an additional 2 minutes. Remove lamb and vegetables from wok; keep warm.
- Add soy sauce mixture to wok; stir until mixture begins to thicken. Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions, and pimento. Stir-fry for 2 minutes. Sprinkle with toasted sesame seeds and serve with hot cooked rice.
Source: American Lamb Board