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Sweet And Sour Lamb Recipe

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This recipe for Sweet And Sour Lamb, by , is from Cookin' With The Osmons, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bessie Osmon Orr Cleburne TX
Added: Saturday, June 3, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb lamb boneless shoulder or leg
1 t corn starch
4 medium stalks bok choy with leaves
1/3 c red currant jelly
1 tbsp corn starch
3 tbsp rice or white vinegar
3 tbsp water
1 tbsp 5 spice powder
1 tbsp vegetable oil
2 cloves garlic finely chopped
1 tbsp vegetable oil
2 medium carrots, thin sliced
1 medium green pepper, cut into 3/4" pieces
1 medium onion, cut into thin wedges
hot cooked brown rice

Directions:
Directions:
Trim fat from lamb, cut into 2" strips, cut strips into 1/8" slices. Toss lamb and 1 t cornstarch. Remove leaves from bok choy, cut leaves into 1/2" strips. Cut stems into 1/2" slices. Mix jelly, 1 tbsp cornstarch, the vinegar, soy sauce, water and 5 spice powder. Heat wok or 12" skillet until very hot. Add 1 tbsp oil to wok. Rotate to coat sides. Add lamb and garlic; stir fry about 3 minutes or until lamb is brown. Remove from wok. Add 1 tbsp oil to wok. Add carrots, stir fry 2 minutes. Add bok choy, bell pepper and onion; stir fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute, or until thickened. Stir in lamb mixture. Heat through. Serve over rice. Serves 4

 

 

 

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