Lamb with Zucchini Stir-Fry
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon minced garlic
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice
- 4 tablespoons soy sauce
- 1 pound ground lamb
- cooked white rice
- 1 tablespoon minced fresh ginger
- 1 medium onion, thinly sliced
- 1 cup canned low-salt chicken broth
- 2 tablespoons oriental sesame oil
- Carbohydrate 19 g(6%)
- Cholesterol 83 mg(28%)
- Fat 45 g(69%)
- Fiber 3 g(13%)
- Protein 24 g(49%)
- Saturated Fat 13 g(67%)
- Sodium 1021 mg(43%)
- Calories 571
Preparation Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl. Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.
