Apple provides a little sweet taste to this mildly seasoned stir-fry. Tender strips of lamb contrast perfectly with the crunchy snow peas and water chestnuts.
Components
- 1 teaspoon cornstarch
- 1/4 cup chicken broth
- 1 tablespoon soy sauce
- 1/4 teaspoon curry powder
- 12 ounces boneless lamb, cut into 1/8-inch strips
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil, divided
- 1 little apple, sliced
- 1/2 cup chopped green pepper
- 1/2 cup sliced celery
- 1 can (8 ounces) chopped water chestnuts, drained pipes
- 6 ounces fresh or frozen snow peas
- 1/4 teaspoon ground ginger
- Hot prepared rice
Directions
- In a bowl, combine cornstarch, broth, soy sauce and curry powder; stir till smooth. reserved. In a big frying pan or wok, saute lamb, onion and garlic in 1 tablespoon oil till meat is browned. Eliminate and keep warm. In the very same skillet, stir-fry apple, green pepper, celery, water chestnuts, peas and ginger in remaining oil until crisp-tender. Add lamb mixture. Stir broth mix and add to frying pan. Give a boil; cook and stir for 2 minutes or up until thickened. Serve over rice.