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Traditional Lamb Stir-Fry

Prep Time:
10 mins.
Cook Time:
20 mins.


  • 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


  1. Toast seeds in wok; set aside.
  2. In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper, and cayenne. Set aside.
  3. 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.
  4. 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