Lamb And Tofu Stir-fry (ww)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 orange, peel only
• 1/2 lb lamb tenderloin, trimmed and cut into 1/2 inch cubes
• 3/4 teaspoon curry powder
• 3 teaspoons canola oil
• 1/2 lb extra firm tofu, reduced fat, cut into 1/2 inch cubes
• 4 scallions, cut into 1/4 inch strips
• 4 slices ginger, peeled and cut into 1/4 inch thick strips
• 2 garlic cloves, minced
• 1 red bell pepper, cut into thin strips
• 2 cups broccoli, cut into florets
• 4 ounces shiitake mushrooms, stems removed and caps quartered (i used dried mushrooms which also had to be soaked to soften up)
• 3 baby bok choy, halved lengthwise
• 1/4 cup ponzu sauce
• 1/2 teaspoon sesame oil

Recipe

• 1 remove peel from orange with vegetable peeler and cut into 1/4 inch wide strips and set aside.
• 2 sprinkle lamb with curry powder.
• 3 heat 1/2 teaspoon of teh oil in a large skillet or wok (i used a wok) over medium high heat until hot (drop of water sizzles in pan). stir in tofu and stir fry until lightly browned (3-5 minutes). transfer to plate with a slotted spoon.
• 4 stir in another 1/2 teaspoon of oil in skillet. stir in lamb and stir fry until browned and cooked through (3-5 minutes) and transfer to plate with tofu.
• 5 stir in another teaspoon of oil in sillet and add next 3 ingredients (scallions - ginger) plus the orange peel strips, stir frying another minute or until fragrant. transfer to plate with lamb/tofu.
• 6 stir in 1 teaspoon oil to skillet and add vegetables (brocolli - mushrooms), stir frying another minute.
• 7 stir in ponzu sauce and waer and bring to a boil.
• 8 stir in reserved tofu/lamb mixture, stirring until heated through.
• 9 remove from heat and drizzle with sesame oil.