East-West Lamb

Ingredients

• 1 ¾ tablespoons canola or corn oil
• 1 pound tender lean lamb, cut in strips
• ¼ teaspoon hot sesame oil
• 3 medium red onions, chopped
• 3 red or yellow peppers, cored and chopped
• 2 tablespoons coarsely grated fresh ginger
• 1 tablespoon reduced-sodium soy sauce
• 2 tablespoons dry sherry

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    1170 calories; 113 grams fat; 54 grams saturated fat; 0 grams trans fat; 47 grams monounsaturated fat; 6 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 13 grams protein; 116 milligrams cholesterol; 251 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Heat 1 tablespoon of canola or corn oil in a skillet large enough to hold all the ingredients.
2. Add the lamb and saute quickly to brown. Remove meat and set aside.
3. Add sesame oil and remaining canola or corn oil to skillet. Saute onions, peppers and ginger in hot oil until peppers soften.
4. Stir in soy sauce and sherry with reserved lamb just long enough to heat lamb through and serve.

About 15 minutes