Minced lamb with ginger, hoisin and green onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Cornstarch |
| 1 | pounds | Ground lamb |
| 1 | tablespoon | Oriental sesame oil |
| 2 | tablespoons | Minced peeled fresh ginger |
| 1 | tablespoon | Minced fresh garlic |
| 1 | tablespoon | Minced orange peel |
| 1 | bunch | Green onions; chopped |
| ¼ | cup | Hoisin sauce |
| Butter lettuce leaves | ||
| 4 | Servings | |
Directions
Serve this quick stir-fry with rice.
Combine orange juice and cornstarch in small bowl. Sauté lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain.
Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.
Bon Appétit April 1994
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 16, 1998
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