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Wok Lamb With Bean Sprouts

An Asian Take Out Restaurant recently opened on the property of a newly opened Safeway in my neighborhood. What attracted me to their menu was the addition of a lot of lamb dishes. This Wok Lamb With Bean Sp is a variation of a dish I tried there.

Posted By: Deirdre K Todd
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Prep Time: 10-15 minutes | Cook Time: 10-15 minutes | Ready In: 20-30 minutes
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US Metric

1 lb. lamb steak, sirloin or chop, thinly sliced

1 tsp. fresh ginger, grated

2 cloves garlic, minced

1 tsp. Aloha shoyu

1 TB cornstarch

1 egg white, beaten

2 tsp. peanut oil

1 large onion, thinly sliced

4 stalks green onion, 2-inch pieces

1 Hawaiian chili pepper, seeded, sliced

2 c. bean sprouts

1 pkg fresh shiitake mushrooms

1 TB Aloha shoyu

2 TB mirin sake

1 c. chicken broth

1 TB cornstarch mixed with 2 TB water

Cooking Process:

In a mixing bowl, combine lamb, ginger, garlic, soy sauce, cornstarch and egg. Allow to sit 10 minutes. In a wok over medium-high heat, stir fry lamb in oil. Remove; set aside. Into wok add onion, green onion and chili pepper; stir fry until crisp-tender. Add bean sprouts, mushrooms, soy sauce, sake and chicken broth. Return lamb to wok and heat through. Stir in cornstarch mixture, until slightly thickened. Serves 4.