Stir-fry is a quick, easy and great tasting way to prepare and serve lamb.
1/2 pound lamb, sliced
1 tablespoon vegetable oil
1/3 cup water
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon grated gingerroot
1 teaspoon chicken bouillon granules
1 1/2 cups napa cabbage, chopped (or substitute green cabbage)
1/2 cup sliced mushroom
2 tablespoons water
- Slice lamb into thin strips. Stir-fry in oil until brown.
- For the sauce; in a saucepan, combine water, soy sauce, cornstarch, ginger, and chicken bouillon. Cook over medium heat until thick.
- To the cooked lamb, stir in chopped chinese cabbage, sliced mushrooms, and water. When the cabbage is wilted, stir in the soy sauce mixture and toss to coat evenly.
Makes 2 servings.