CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
|
1 |
Servings |
INGREDIENTS
2 |
tb |
Orange juice |
1 |
tb |
Cornstarch |
1 |
lb |
Ground lamb |
1 |
tb |
Oriental sesame oil |
2 |
tb |
Minced peeled fresh ginger |
1 |
tb |
Minced fresh garlic |
1 |
tb |
Minced orange peel |
1 |
bn |
Green onions; chopped |
1/4 |
c |
Hoisin sauce |
|
|
Butter lettuce leaves |
|
4 |
Servings |
INSTRUCTIONS
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@pctech.net> on Mar 16, 1998
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