Lamb with Zucchini Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Although lamb is not commonly found in Chinese dishes, Hong Kong restaurants reach out to explore every nuance of Asian cuisine. Lamb is popular with the nomads of Mongolia and Manchuria; they would most likely cook the meat in a firepot. Here it's used in a more delicate stir-fry. Ingredients:
1 pound ground lamb |
4 tablespoons soy sauce |
1 tablespoon minced fresh ginger |
1 tablespoon minced garlic |
2 teaspoons plus 2 tablespoons cornstarch |
1 cup canned low-salt chicken broth |
2 tablespoons fresh lemon juice |
2 teaspoons garlic chili sauce |
3 tablespoons vegetable oil |
2 tablespoons oriental sesame oil |
3 large garlic cloves, peeled |
1 1/2 pounds zucchini, cut in 2 x 1/3 x 1/3-inch strips |
1 medium onion, thinly sliced |
5 green onions, cut into 2-inch lengths |
cooked white rice |
Directions:
1. Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl.
2. Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.
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