Ingredients Jump to Instructions ↓

  1. 1 teaspoon cornstarch

  2. 1/4 teaspoon curry powder

  3. 1/4 cup chicken broth

  4. 1 tablespoon soy sauce

  5. 3/4 pound boneless lamb, cut into 1/8-inch strips

  6. 1 small onion, chopped

  7. 2 tablespoons canola oil, divided

  8. 2 garlic cloves, minced

  9. 1 small red apple, chopped

  10. 1/2 cup chopped green pepper

  11. 1/2 cup sliced celery

  12. 1 can (8 ounces) sliced water chestnuts, drained

  13. 6 ounces fresh or frozen snow peas

  14. 1/4 teaspoon ground ginger Hot cooked rice

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine cornstarch and curry powder. Stir in broth and soy sauce until smooth; set aside. In a large skillet or wok, saute the lamb and onion in 1 tablespoon oil until meat is browned. Add garlic; cook 1 minute longer. Remove and keep warm. In the same skillet, stir-fry the apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.


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