Ginger Lamb Stir-Fry

Recipe Ingredients:
1 lb boneless lean lamb cut in thin strips
3 tbsp olive oil
1 medium onion, chopped
1 clove garlic, minced
1 unpeeled red apple, chopped
1/2 red pepper, slivered
1/2 green pepper, slivered
1 cup celery, sliced diagonally
1 - 8 oz can sliced water chestnuts, drained
1 ½ cups small snow peas
1 tbsp gingerroot, minced
1 tbsp cornstarch
1 tsp sugar
3 tbsp soy sauce
3/4 cup diluted consommé
1/3 cup raisins
1/4 cup unsalted roasted peanuts

In a large skillet or wok, heat half the oil over medium-high heat. Cook the lamb, onion and garlic until browned. Remove from pan and set aside. Heat remaining oil in same pan over medium heat. Cook and stir apple, peppers, celery, water chestnuts, snow peas and gingerroot 2-3 minutes. Return lamb to pan. In a small bowl mix cornstarch, sugar and soy sauce until smooth. Stir in consommé and stir into meat mixture. Cook, stirring constantly until mixture has thickened.

Serve over cooked angel hair pasta or rice. Garnish with raisins and peanuts.
© 2010