East-West Lamb

Name: East-West Lamb
Ingredients: 1 3/4 tablespoons canola or corn oil; 1 pound tender lean lamb, cut in strips; 1/4 teaspoon hot sesame oil; 3 medium red onions, chopped; 3 red or yellow peppers, cored and chopped; 2 tablespoons coarsely grated fresh ginger; 1 tablespoon reduced-sodium soy sauce; 2 tablespoons dry sherry

8 ingredients

6 steps

Ingredients

1 3/4 tablespoons canola or corn oil
1 pound tender lean lamb, cut in strips
1/4 teaspoon hot sesame oil
3 medium red onions, chopped
3 red or yellow peppers, cored and chopped
2 tablespoons coarsely grated fresh ginger
1 tablespoon reduced-sodium soy sauce
2 tablespoons dry sherry

Directions

1

Heat 1 tablespoon of canola or corn oil in a skillet large enough to hold all the ingredients.
2

Add the lamb and saute quickly to brown.
3

Remove meat and set aside.
4

Add sesame oil and remaining canola or corn oil to skillet.
5

Saute onions, peppers and ginger in hot oil until peppers soften.
6

Stir in soy sauce and sherry with reserved lamb just long enough to heat lamb through and serve.