Lamb And Stir-fried Vegetables With Spicy Asian Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 teaspoon canola oil
• 1/4 cup hoisin sauce
• 1/4 cup ketchup
• 1 teaspoon low sodium soy sauce
• 1/2 teaspoon minced garlic (fresh or bottled)
• 1/8-1/4 teaspoon ground red pepper (for heat)
• 1 lb lamb tenderloin, trimmed cut into 1/4-inch pieces
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 2 teaspoons dark sesame oil
• 1/2 cup presliced button mushroom
• 1/2 cup presliced red bell pepper
• 1/2 cup sliced water chestnuts (i used canned)
• 1 teaspoon bottled ground fresh ginger (i used spice world)
• 1/2 cup chopped green onion
• 1 teaspoon toasted sesame seeds

Recipe

• 1 heat canola oil in a large nonstick skillet or wok over medium-high heat.
• 2 combine hoisin sauce and next 4 ingredients (through ground red pepper), stirring until blended; set aside.
• 3 add lamb to pan; sprinkle with black pepper and salt.
• 4 cook 3 minutes on each side or until done.
• 5 remove from pan.
• 6 add sesame oil to pan.
• 7 add mushrooms, bell pepper and ginger; stir fry 4-6 minutes or until bell pepper is tender and the liquid has evaporated.
• 8 stir in onion, water chestnuts and lamb.
• 9 add hoisin mixture to pan; toss to coat.
• 10 sprinkle with toasted sesame seeds.