Lamb With Zucchini Stir-Fry
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
60
Spice
56
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Ground Lamb4 tbsps
Soy Sauce1 tbsp
Ginger (minced fresh)1 tbsp
Garlic (minced)2 tbsps
Lemon Juice (fresh)2 tsps
Garlic Chili Sauce3 tbsps
Vegetable Oil3 large
Garlic Cloves (peeled)1 medium
Onion (thinly sliced)Directions:
1
Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes
2
Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl
3
Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl
4
Heat both oils in wok or Dutch oven over high heat
5
Add 3 garlic cloves; cook until golden brown, about 2 minutes
6
Discard garlic
7
Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes
8
Add green onions; stir-fry just until wilted, about 1 minute
9
Transfer vegetables to platter
10
Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes
11
Return vegetables to wok; stir until heated through
12
Season with salt and pepper
13
Serve with rice
14
Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl
15
Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl
16
Heat both oils in wok or Dutch oven over high heat
17
Add 3 garlic cloves; cook until golden brown, about 2 minutes
18
Discard garlic
19
Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes
20
Add green onions; stir-fry just until wilted, about 1 minute
21
Transfer vegetables to platter
22
Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes
23
Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes
24
Return vegetables to wok; stir until heated through
25
Season with salt and pepper
26
Serve with rice