One Pan Lamb Fu Yung

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

Ingredients

• Servings: 4
• 1 cup reduced-sodium fat-free chicken broth
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1/2 lb lamb tenderloin, minced
• 2 teaspoons canola oil
• 1 cup mushroom, sliced
• 5 green onions, thinly sliced, divided
• 1/4 teaspoon pepper
• 1 cup bean sprouts
• 2 eggs, well beaten
• 2 egg whites

Recipe

• 1 in small pan, combine broth, ¼ teaspoon sesame oil and cornstarch.
• 2 cook over medium heat, stirring, until sauce thickens, about 5 to 6 minutes; set aside.
• 3 in 12-inch nonstick skillet over high heat, heat canola oil; add lamb and stir-fry until no longer pink, about 4 minutes.
• 4 add remaining ¼ teaspoon sesame oil, pepper, salt, mushrooms and all but 2 tablespoons of the green onion.
• 5 cook until lightly browned, about 4 to 5 minutes.
• 6 add sprouts and stir-fry about 1 minute or less.
• 7 with spatula, flatten lamb mixture.
• 8 mix eggs and egg whites; pour over lamb mixture.
• 9 lower heat and cover pan.
• 10 cook until eggs are set, about 3 minutes.
• 11 to serve, cut into four pieces; top each with ¼ cup sauce and remaining green onion.