Yu Shiang Lamb

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon dry sherry
• 2 tablespoons low sodium soy sauce
• 3 tablespoons chicken stock (or water)
• 2 teaspoons cornstarch
• 1 teaspoon cornstarch
• 1 dash pepper
• 1 tablespoon dry sherry
• 3/4 lb boneless lamb loin, cut into matchstick pieces
• 2 tablespoons vegetable oil, divided
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 3 -4 dried hot chili peppers
• 2/3 cup bamboo shoot, sliced into matchstick pieces
• 10 green onions, cut in 2-inch lengths
• 4 cups cooked rice

Recipe

• 1 for sauce: in a medium bowl, mix together sugar, vinegar, sherry, soy sauce, chicken stock and cornstarch. stir until sugar and cornstarch dissolve. set aside.
• 2 for lamb: in a large bowl, combine cornstarch, pepper and sherry. add lamb; stir to coat. let sit for 15 minutes.
• 3 heat wok or large skillet over high heat. when pan is hot, add 1 tablespoon of oil.
• 4 when oil is hot, add garlic, ginger and chilies. add lamb and stir-fry until lightly browned (about 4 minutes). remove from pan and wipe pan clean with paper towels.
• 5 heat remaining oil in pan. add bamboo shoots and onions and stir-fry for 1 minute.
• 6 return lamb mixture to pan. stir in reserved sauce and cook, stirring, until sauce boils and thickens.
• 7 serve over your rice of choice.