Thai Curry Stir Fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 cup reduced-sodium chicken broth
• 1 tablespoon reduced sodium soy sauce
• 2 teaspoons cornstarch
• 2 teaspoons curry powder
• 1/4 teaspoon crushed red pepper flakes
• 1 lb boneless lamb chop
• 1/2 medium onion, cut into slivers
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 1 cup diagonally sliced carrot
• 1 teaspoon canola oil
• 3 cups hot cooked rice
• 1/4 cup lightly dry roasted salted peanut

Recipe

• 1 stir together broth, soy sauce, cornstarch, curry powder, and red pepper. set aside.
• 2 trim fat from lamb chops. thinly slice across the grain into bite-size strips. set aside.
• 3 lightly coat a nonstick wok or large skillet with cooking spray. heat over medium-high heat; stir-fry onion and garlic for 1 minute. remove from wok.
• 4 add broccoli and carrot to wok. stir-fry for 2 to 3 minutes or until crisp-tender. remove from wok.
• 5 add oil to wok. stir-fry lamb, half at a time, for 1 to 3 minutes or until no longer pink. return all lamb to wok. stir broth mixture and add to wok; cook and stir until broth is boiling and slightly thickened. return all vegetables to wok and heat through.
• 6 serve lamb mixture over hot cooked rice. sprinkle with peanuts.