| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
T |
Orange juice |
| 1 |
T |
Cornstarch |
| 1 |
lb |
Ground lamb |
| 1 |
T |
Oriental sesame oil |
| 2 |
T |
Minced peeled fresh ginger |
| 1 |
T |
Minced fresh garlic |
| 1 |
T |
Minced orange peel |
| 1 |
|
Green onions, chopped |
| 1/4 |
c |
Hoisin sauce |
|
|
Butter lettuce leaves |
|
|
Servings |
INSTRUCTIONS
1998
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,
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