Stir-Fry Lamb and Asparagus
A country inn recipe for Stir-Fry Lamb and Asparagus.
Ingredients
- 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
Instructions
- 1
Trim fat from lamb. Cut into 1/4–inch thick slices; cut slices to 2–inch strips.
- 2
Trim ends of asparagus and chop into 2–inch pieces.
- 3
Combine soy sauce, sherry, honey, cornstarch and pepper in small bowl. Set aside.
- 4
In large deep skillet or wok, heat 1 tablespoon oil over high heat. Add ginger and stir–fry until crispy. Remove and set aside.
- 5
Add half the lamb and brown on both sides. Remove and set aside.
- 6
Add another tablespoon oil and brown remaining lamb. Remove and set aside.
- 7
Reduce heat to medium. Add remaining oil to pan. Add asparagus, mushrooms, onion and garlic. Cook 1 minute.
- 8
Add peppers. Cook 2 more minutes.
- 9
Stir soy mixture and pour into mushrooms and peppers. Cook until thickened.
- 10
Return lamb and ginger to skillet. Stir–fry until heated through (about 1 minute).
- 11
Serve immediately over rice.