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