Lamb And Broccoli Stir-fry Ii

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 3
• 1/2 lb lean boneless lamb
• 3/4 cup reduced-sodium chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons dry sherry or 2 tablespoons water
• 1/8 teaspoon crushed red pepper flakes
• nonstick spray coating
• 1 medium onion, sliced
• 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
• 1 garlic clove, minced
• 1/2 teaspoon grated fresh ginger
• 1 -2 teaspoon cooking oil
• 1/2 cup sliced water chestnuts
• 1 1/2 cups hot cooked brown rice

Recipe

• 1 partially freeze meat. thinly slice across the grain into bite-size strips.
• 2 meanwhile, for sauce, stir together chicken broth, cornstarch, soy sauce, dry sherry, and red pepper. set aside.
• 3 spray a wok or large skillet with nonstick spray coating.
• 4 add onion, broccoli, garlic, and ginger and stir-fry for 3 minutes or until vegetables are crisp-tender.
• 5 remove vegetable mixture from wok.
• 6 add oil to hot wok. add lamb and stir-fry for 2 to 3 minutes or until done. push lamb from center of wok.
• 7 stir sauce and add to the center of wok. cook and stir until thickened and bubbly.
• 8 return vegetables to wok.
• 9 add water chestnuts and stir all ingredients together to coat with sauce.
• 10 cook and stir for 1 to 2 minutes more or until heated through.