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 Stir-Fry Lamb and Asparagus

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Number of posts : 2606
Age : 50
Registration date : 2008-09-25

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PostSubject: Stir-Fry Lamb and Asparagus    Stir-Fry Lamb and Asparagus  EmptySeptember 29th 2012, 12:13 pm

Stir-Fry Lamb and Asparagus

1 lb. boneless leg of lamb
1 lb. fresh asparagus
1 onion, sliced
1/4 lb. mushrooms, sliced
1 sweet red pepper, seeded and chopped coarsely
1–inch piece ginger root, sliced thin
1 clove garlic
2 tbsp. soy sauce
1 tbsp. dry sherry
1 tbsp. honey
2 tsp. cornstarch
1/4 tsp. crushed red pepper
4 tbsp. vegetable oil

Trim fat from lamb. Cut into 1/4–inch thick slices; cut slices to 2–inch strips. Trim ends of asparagus and chop into 2–inch pieces. Combine soy sauce, sherry, honey, cornstarch and pepper in small bowl. Set aside.
In large deep skillet or wok, heat 1 tablespoon oil over high heat. Add ginger and stir–fry until crispy. Remove and set aside. Add half the lamb and brown on both sides. Remove and set aside. Add another tablespoon oil and brown remaining lamb. Remove and set aside.
Reduce heat to medium. Add remaining oil to pan. Add asparagus, mushrooms, onion and garlic. Cook 1 minute. Add peppers. Cook 2 more minutes. Stir soy mixture and pour into mushrooms and peppers. Cook until thickened. Return lamb and ginger to skillet. Stir–fry until heated through (about 1 minute). Serve immediately over rice.

A hungry stomach seldoms scorns plain food.
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