Lamb And Vegetable Stir-fry With Cashew Rice

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3/4 cup uncooked long-grain rice
• 1/3 cup chopped green onion
• 1/4 cup roasted cashews, salted and coarsely chopped
• 1/2 teaspoon salt
• coarse fresh ground black pepper, to taste (optional)
• 2/3 cup reduced-sodium fat-free chicken broth
• 2 tablespoons cornstarch, divided
• 3 tablespoons low sodium soy sauce, divided
• 2 tablespoons honey
• crushed red pepper flakes, to taste
• 1 (1 lb) lamb tenderloin, trimmed and cut into 1/2-inch cubes
• 1 tablespoon canola oil, divided
• 2 cups sliced mushrooms (about 4 ounces)
• 1 cup chopped onion
• 1 tablespoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 cups sugar snap peas, trimmed (about 6 ounces)
• 1 cup chopped red bell pepper (about 1)

Recipe

• 1 rice:.
• 2 cook the rice according to package directions, omitting salt and fat.
• 3 stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm.
• 4 lamb:.
• 5 combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside.
• 6 combine lamb, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
• 7 heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• 8 add lamb; sauté 4 minutes or until browned.
• 9 remove from pan.
• 10 vegetables:.
• 11 add remaining 1 teaspoon oil to pan.
• 12 add mushrooms and 1 cup onion; sauté 2 minutes.
• 13 stir in ginger and garlic; sauté 30 seconds.
• 14 add peas and bell pepper to pan; sauté 1 minute.
• 15 stir in lamb; sauté 1 minute.
• 16 add reserved broth mixture to pan.
• 17 bring to a boil; cook 1 minute or until thick, stirring constantly.
• 18 serve over cashew rice.