Lamb And Vegetable Stir Fry

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin
• 1/4 cup oyster sauce
• 2 tablespoons plus 1/4 cup dry sherry or 2 tablespoons chinese wine
• 2 teaspoons sesame oil
• 1 garlic clove, minced
• 1/8 teaspoon hot red pepper flakes
• 1 1/2 teaspoons corn or 1 1/2 teaspoons canola oil
• 4 scallions, trimmed, halved lengthwise and cut into 2-inch pieces
• 1 cup baby corn, each cob halved crosswise
• 1 1/2 cups sugar snap peas
• 2 cups sliced bok choy
• 1 cup sliced oyster mushroom
• 1 cup sliced shiitake mushroom
• 3 cups bean sprouts
• 2 tablespoons finely chopped cilantro

Recipe

• 1 slice lamb into strips about 2 inches long, 1 inch wide and 1/4 inch thick. place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. stir to coat well. cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
• 2 place a large wok or skillet over high heat, and add oil. allow pan to heat for 1 to 2 minutes, then add lamb and marinade. toss meat until seared and no longer pink. add scallions, corn and sugar snaps. stir until sugar snaps turn bright green, about 1 minute.
• 3 add bok choy and mushrooms, and stir constantly for about 1 minute. add bean sprouts and remaining 1/4 cup sherry. continue to stir until wine is almost evaporated. transfer to a large platter, sprinkle with cilantro, and serve immediately.