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Source: America's Favorite Food Associations

Lamb Stir-Fry
The is your classic stir-fry!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 0-15 minutes
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1 pound lean boneless lamb, cut across grain into thin strips
3/4 cup broth
2 Tbsp. reduced sodium soy sauce
1 Tbsp. red wine vinegar, (or rice vinegar)
1 Tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. dried red pepper flakes
1-2 Tbsp. Crisco® Vegetable Oil
1 tsp. ginger root, finely shredded
3 garlic cloves, minced
1 cup carrots, thinly bias-sliced
1 medium sweet green pepper, cut in 3/4-inch squares (or red sweet pepper)
1 package (9 oz) frozen French style green beans, thawed
hot cooked rice, optional




Combine broth, soy sauce, vinegar, cornstarch, sugar, and dried red pepper flakes; mix well. Set aside. In a large skillet or wok, heat 1 tablespoon of the oil. Add gingerroot and garlic; stir-fry over high heat for 1 minute. Add carrots; stir-fry over medium-high heat for 4 minutes. Add pepper squares and green beans. Stir-fry until crisp tender. Remove vegetables from skillet; keep warm. Add additional oil as necessary. Stir-fry lamb strips, half at a time for about 2 minutes, or just until brown. Return all vegetables and meat to skillet. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly; cook 2 minutes more. Serve with hot cooked rice, if desired.




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