Ginger Lamb Stir-fry

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3/4 lb lamb tenderloin, thinly sliced
• 2 tablespoons ginger, grated, peeled
• 1 cup chicken broth
• 2 tablespoons teriyaki sauce
• 2 teaspoons cornstarch
• 2 teaspoons vegetable oil
• 1/2 lb chinese pea pod, strings removed along both edges of each pea pod
• 1 small zucchini, halved lengthwise and thinly sliced
• 3 green onions, cut into 3-inch pieces

Recipe

• 1 in medium bowl, toss lamb and gingerroot. in cup, mix chicken broth, teriyaki sauce, and cornstarch.
• 2 in nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon vegetable oil. add pea pods, zucchini, and green onions and cook, stirring frequently, until lightly browned and tender-crisp, about 5 minutes. remove to bowl.
• 3 in same skillet, heat remaining vegetable oil; add lamb mixture and cook, stirring quickly and constantly, until lamb just loses its pink color. remove lamb to bowl with vegetables. stir cornstarch mixture; add to skillet and heat to boiling. boil 1 minute until sauce thickens. stir in lamb and vegetables; heat through.