Stir-fried Lamb With Sugar Snap Peas

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 lb lamb tenderloin, cut into 1/2 inch cubes
• 3 scallions, thinly sliced ( and green parts kept separate)
• 3 garlic cloves, minced, divided
• 1 inch piece fresh ginger, peeled and minced (about 1 1/2 t)
• 1 tablespoon low sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons cornstarch, divided
• 1 teaspoon sherry wine or 1 teaspoon shaohsing wine
• 1 teaspoon dark sesame oil
• 5 tablespoons peanut oil, divided
• 1 lb sugar snap pea, stringed
• kosher salt & freshly ground black pepper, to taste
• 1 tablespoon hoisin sauce
• hot cooked jasmine rice, for serving (optional)

Recipe

• 1 mix the lamb with the scallion whites, half of the garlic, half of the ginger, all of the soy sauce, all the sugar, 1 t. of the cornstarch, all of the sherry and all of the sesame oil. marinate at room temperature for about 15 minutes.
• 2 mix the remaining 1 t. cornstarch with 2 t. water and set aside.
• 3 heat a large skillet or wok over high heat. add 1 t. of the peanut oil and heat.
• 4 add the sugar snap peas and the remaining garlic, ginger and stir-fry until the sugar snap peas are bright green but still crisp (about 1 minute). season with salt and pepper to taste and then put into a large bowl.
• 5 reheat the empty skillet over high heat and add 2 more t. oil.
• 6 add half the lamb mixture, season with salt and pepper to taste and stir-fry until lightly browned (about 2 minutes or so) add this first batch of cooked lamb to the sugar snap peas in the bowl.
• 7 repeat with the rest of the oil and lamb.
• 8 return all the lamb and sugar snap peas back to the skillet and add the hoisin and the cornstarch/water mixture. . cook until the juices thicken (about 1 minute).
• 9 mound the stir-fry on a serving platter or divide amongst 4 plates and scatter the scallion greens over the top.
• 10 serve with rice, if desired.