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| Chinese Lamb Stew
1 1/2 pounds of boneless lamb stew meat
1 green pepper, sliced thin
1 onion, peeled and sliced thin
1 cup of diced celery
2 tablespoons of peanut oil
1 teaspoon of cornstarch or potato flour
1 teaspoon of soy sauce
2 teaspoons of salt
1/4 teaspoon of pepper
1/4 cup of cold water
one 1 pound can of bean sprouts
one 3 ounce can of sliced mushrooms
one 5 1/4 ounce can of water chestnuts
Have meat cut into serving size pieces. Sauté pepper, onion and celery in oil in large skillet until tender but not brown. Remove from skillet. Brown meat in same skillet. Return sautéed pepper, onion, and celery to skillet. Stir cornstarch or flour and seasonings in cold water and liquid drained from bean sprouts. Mix well. Stir into meat mixture. Cook until meat is tender, about 20 minutes. Stir frequently. Add drained sprouts, mushrooms and chestnuts. Cover skillet. Continue cooking until meat and vegetables are done and well cooked together. Makes 4 servings |
Lamb Cookbooks
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