- 2 pounds boneless leg of lamb
- 1 ½ tablespoons light soy sauce
- 3 tablespoons dry white wine
- ½ teaspoon five-spice powder
- ½ teaspoon cornstarch
- 1 tablespoon white wine vinegar
- 1 tablespoon Chinese oyster sauce
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sliced onions
- 1 white turnip, peeled and cut into matchsticks
- ¼ pound snow peas, trimmed
- ¼ pound slender asparagus, slant-cut in 1-inch lengths
- ½ cup chicken stock
- 3 tablespoons minced scallions
- ½ teaspoon fresh rosemary
- 1 tablespoon minced fresh parsley
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (6 servings)
419 calories; 28 grams fat; 10 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 103 milligrams cholesterol; 433 milligrams sodium
- Cut the lamb in slices less than one-half-inch thick against the grain, then cut the slices into pieces about an inch wide and one-and-a-half inches long. Trim away any fat.
- Mix the soy sauce, one tablespoon of the wine and the five-spice powder together in a bowl. Add the lamb, mix well and allow to marinate 20 to 30 minutes.
- Meanwhile, dissolve the cornstarch in the vinegar in a small bowl and mix in the remaining wine and the oyster sauce. Set aside.
- Shortly before serving, heat a wok or a large skillet. Add the oil. Drain the lamb and add it, stirring over high heat just until the pieces can be separated and lose their redness. Remove the lamb from the wok and place in a shallow bowl.
- Add the garlic, stir-fry for a moment, then add the onions, turnip slices, snow peas and asparagus. Stir-fry until the vegetables are crisp-tender, about four minutes. Add the chicken stock and cook for a minute longer.
- Stir in the cornstarch mixture, bring to a simmer, then return the lamb and any of its juices to the wok. Stir for a moment to reheat the lamb, add the scallions, rosemary and parsley, stir once more, then serve.
25 minutes plus marinating