Stir-Fried Lamb with Fennel and Red Pepper
Lamb and fennel go well together and team up happily with red pepper in this quick and low-cal supper.
| 1 lb |
New Zealand Spring Lamb tenderloins |
500g |
| 1 tbsp |
Soy Sauce |
15 ml |
| 1 tbsp |
Minced Fresh Gingerroot |
15 ml |
| 1 tbsp |
Cornstarch |
15 ml |
| 2 tsp |
Dry Sherry or Rice Wine |
10 ml |
| 1 tsp |
Oriental Sesame Oil |
5 ml |
| 2 |
Cloves Garlic, Minced |
2 |
| 1/2 tsp |
Freshly Ground Black Pepper |
1 ml |
| 1 |
Medium Fennel Bulb* |
1 |
| 1 |
Sweet Red Pepper |
1 |
| 3 tbsp |
Peanut or Vegetable Oil |
45 ml |
| 1/2 tsp |
Granulated Sugar |
2 ml |
| 2 tbsp |
Water |
30 ml |
| |
Salt |
|
Cut tenderloins into thin julienne strips.
In small bowl, stir together soy sauce, gingerroot, half the corn-starch, dry sherry or wine, sesame oil, garlic and black pepper. Stir in lamb strips and let stand at room temperature, covered, 30 minutes to 1 hour, or longer in refrigerator.
Meanwhile, wash fennel, quarter bulb and cut out core. Slice each quarter thinly. Cut red pepper into 1/4" (5 mm) strips.
In wok or large skillet, heat half of oil over high heat and stir-fry lamb mixture for about 2 minutes or until strips separate and change color. With slotted spoon, remove to warm platter.
Heat remaining oil and stir-fry vegetables 1 minute. Stir in sugar and 1 tbsp (15 ml) water. Cover, reduce heat to medium low and cook about 30 seconds longer, or until vegetables are tender-crisp.
Uncover wok and return lamb to pan. Increase heat to high and heat through, stirring. Add salt to taste.
In small bowl, stir together remaining 1 tbsp (15 ml) cold water and cornstarch. Add to pan and cook, stirring, until liquid is clear and thickened.
Serve immediately on a bed of hot rice.
*If fennel is not available, substitute 2 cups (500 ml) celery finely sliced on the diagonal.
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