Lettuce Wraps With Spiced Lamb

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons oyster sauce
• 2 tablespoons water
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon dry sherry or 1 tablespoon rice wine
• 2 tablespoons cornstarch
• 1 teaspoon cornstarch
• 1 teaspoon brown sugar
• 1 teaspoon reduced sodium soy sauce
• 1 teaspoon toasted sesame oil
• 3 teaspoons canola oil, divided
• 1 lb thin center-cut lamb chops, cut into thin julienne strips
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 1 (8 ounce) can sliced water chestnuts, rinsed and coarsely chopped
• 1 (8 ounce) can sliced bamboo shoots, rinsed and coarsely chopped
• 8 ounces shiitake mushrooms, stemmed,cut into julienne strips
• 4 scallions, greens only,sliced
• 1 head iceberg lettuce

Recipe

• 1 to prepare sauce: combine oyster sauce, water, hoisin sauce, vinegar, sherry (or rice wine), cornstarch, brown sugar, soy sauce and sesame oil in a small bowl.
• 2 to prepare stir-fry: heat 2 tsp canola oil over medium-high heat in a large nonstick skillet or wok.
• 3 add lamb; cook, stirring constantly, until no longer pink, about 4 minutes.
• 4 transfer to a plate.
• 5 wipe out the pan.
• 6 add remaining 1 tsp oil, garlic and ginger; cook stirring constantly, until fragrant, 30 seconds.
• 7 add water chestnuts, bamboo shoots and mushroom; cook, stirring often, until mushrooms have softened, about 4 minutes.
• 8 return the lamb to the pan and add the sauce.
• 9 cook, stirring constantly, until a thick glossy sauce has formed, about 1 minute.
• 10 serve sprinkled with scallions and wrapped in lettuce leaves.