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Categories:
ground lamb soy sauce fresh ginger garlic cornstarch chicken broth lemon juice garlic chili sauce vegetable oil sesame oil garlic zucchini onion green onions white rice
Viewed: 55 - Published at: 6 years agoIngredients
- 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
Method
- 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.
- 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.
