Spicy Hunan Stir-Fry
This tasty veggie and lamb stir-fry is ready and on the table in no time--perfect fare for a laid-back dinner gathering.
- 1 lb boneless lamb leg or shoulder, cut into thin strips
- 3/4 cup fat-free chicken broth
- 2 Tbs soy sauce
- 1 Tbs red wine vinegar
- 1 Tbs cornstarch
- 1/2 tsp granulated sugar
- 1/4 tsp dried red pepper flakes
- 1 Tbs peanut oil
- 1 tsp ginger, finely shredded
- 3 cloves garlic, finely chopped
- 1 cup carrots, thinly sliced
- 1 med red or green bell pepper, cut into chunks
- 1 10 oz package, frozen French-style green beans, thawed
- Hot cooked rice (optional)
- Combine broth, soy sauce, vinegar, cornstarch, sugar, and dried red pepper flakes; mix well and set aside.
- In a large skillet or wok, heat 2 teaspoons of the oil.
- Add ginger and garlic; stir-fry over high heat for 1 minute.
- Add carrots; stir-fry over medium-high for 4 minutes.
- Add bell pepper and green beans; stir-fry until tender, yet still crisp.
- Remove vegetables from skillet; keep warm.
- Add 1 teaspoon oil. Stir-fry lamb strips for about 2 minutes, or until just brown; set aside.
- Add vegetables and broth mixture. Cook and stir until thickened and bubbly; an additional 2 minutes.
- Serve with cooked rice, if desired.
Calories from Fat 121 (54%)
(21%)Total Fat 14g
(26%)Saturated Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Total Carbohydrate 10g
(10%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.