Lamb Asparagus Stir-Fry

Source: America's Favorite Food Associations

This asparagus stir-fry is one of the best!

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Serves: 4
Prep Time: 10 minutes
Cook Time: 0-15 minutes

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12 ounces lean boneless lamb, (leg or shoulder) cut in 1/8-inch strips
1 Tbsp. oil
1 clove garlic, minced
2 tsp. cornstarch
1/8 tsp. ginger powder
1 Tbsp. reduced sodium soy sauce
1 cup low sodium chicken broth
4 cups asparagus, trimmed and cut diagonally into 3/4-inch pieces
1 large (1 cup) onion, cut into 1/8-inch strips
1/2 cup carrots, thinly sliced
1/4 cup slivered almonds

Mix cornstarch and ginger. Gradually add soy sauce and broth blending well. Set aside. Heat oil to medium hot and add garlic and lamb strips to the skillet or wok. Stir-fry until the lamb is slightly pink. Remove the lamb from the skillet or wok. Add asparagus, onion, carrots and continue to stir-fry until crisp tender; 3 to 5 minutes. Return lamb to the vegetable mixture. Stir in broth and continue cooking until the lamb vegetable mixture is glazed and heated thoroughly. Serve over rice or ramen noodles and top with nuts, if desired.

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