Chinese Lamb Skillet

Source: America's Favorite Food Associations

A great meal that cook up in less then 30 minutes.

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Serves: 4
Prep Time: 15 minutes
Cook Time: 15-30 minutes

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4 American lamb shoulder chops, arm or blade, 3/4-inch thick (1 1/2 pounds)
1 tablespoon cooking oil
1 medium onion, sliced
1/3 cup sliced celery
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1 can (5 ounces) sliced bamboo shoots, drained
8 ounces fresh bean sprouts, (2 1/2 cups)
1 pakage (6 ounces) frozen pea pods
2 teaspoon cornstarch
hot cooked rice

In skillet, brown chops in hot oil over medium heat for 5 minutes on each side. Add onions and celery. Combine the 1 tablespoon water, soy sauce, sesame oil and ginger; drizzle over chops. Cover and cook for 15 minutes. Remove chops only; keep warm. Add bamboo shoots, bean sprouts, and pea pods to skillet. Combine broth and cornstarch; add to skillet mixture. Cook and stir for 2 minutes or until slightly thickend and well coated. Serve vegatable mixture and chops with hot cooked rice.

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