James's Asian Lamb Strips
Asian Way Lamb Strips
1 1/4 pounds thinly sliced, lean, boneless lamb
1 tablespoon tomato paste
1 clove of garlic, crushed
2 tablespoons sherry
1/4 teaspoon finely grated fresh ginger
1 tablespoon oil
fresh ground pepper
1/4 to 1/2 cup water
4 tablespoons soy sauce
2 to 3 mushrooms, sliced
2 teaspoons corn starch
Cut the lamb into small strips, about 1/2 x 2 inches. In a bowl, mix garlic,
ginger, pepper, soy sauce, tomato paste, sherry and oil. Let this stand for 10
minutes or more for the flavors to mingle. Stir fry the lamb in 1 tablespoon oil
for 3 to 4 minutes. Let the lamb stand for 3 minutes before combining with the
sauce. Sauce: Whisk water and cornstarch into the sauce ingredients, cook in a
small saucepan till the sauce has thickened, stir in the sliced mushrooms. Serve
with rice and colorful vegetables. Serves 4.
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