Hoisin Lamb With Vegetables And Noodles

Total Time: 27 mins Preparation Time: 20 mins Cook Time: 7 mins

Ingredients

• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 1 teaspoon ground ginger
• 1 (3 1/2 ounce) package bean threads (cellophane noodles)
• 12 ounces lamb tenderloin, halved lengthwise then sliced 1/4-inch thick
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, cut into 2-inch-wide strips
• 1 large carrot, cut into 2-inch-wide strips
• 4 ounces sugar snap peas, trimmed (about 1 cup)
• 2 garlic cloves, thinly sliced
• cilantro leaf, for garnish

Recipe

• 1 combine hoisin, vinegar, ginger, and 3 tablespoons water in a bowl; set aside. place bean threads in a separate bowl; cover with boiling water, and let stand 10 minutes or until tender. drain.
• 2 dredge the lamb in cornstarch. in a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. working in 2 batches, saute lamb 2 minutes per side or until golden brown and just cooked through. remove with slotted spoon. add remaining oil, then add bell pepper, carrot, peas, and garlic. cook, stirring frequently, about 2-3 minutes or until vegetables are crisp-tender. add reserved hoisin mixture to the pan; bring to a boil. add lamb, and cook 1 minute or just until lamb is heated through.
• 3 place the bean threads on a platter, and top ith the stir-fry. garnish with cilantro leaves, if desired.