Stir-Fried Lamb with Fennel and Red Pepper
Lamb and fennel go well together and team up happily with red pepper in this quick and low-cal supper.
| 1 lb | Lamb tenderloins | 500g |
| 1 tbsp | Soy Sauce | 15 ml |
| 1 tbsp | Minced Fresh Gingerroot | 15 ml |
| 1 tbsp | Cornstarch | 15 ml |
| 2 tsp | Dry Sherry or Rice Wine | 10 ml |
| 1 tsp | Oriental Sesame Oil | 5 ml |
| 2 | Cloves Garlic, Minced | 2 |
| 1/2 tsp | Freshly Ground Black Pepper | 1 ml |
| 1 | Medium Fennel Bulb* | 1 |
| 1 | Sweet Red Pepper | 1 |
| 3 tbsp | Peanut or Vegetable Oil | 45 ml |
| 1/2 tsp | Granulated Sugar | 2 ml |
| 2 tbsp | Water | 30 ml |
| Salt |
Cut tenderloins into thin julienne strips.
In small bowl, stir together soy sauce, gingerroot, half the corn-starch, dry sherry or wine, sesame oil, garlic and black pepper. Stir in lamb strips and let stand at room temperature, covered, 30 minutes to 1 hour, or longer in refrigerator.
Meanwhile, wash fennel, quarter bulb and cut out core. Slice each quarter thinly. Cut red pepper into 1/4" (5 mm) strips.
In wok or large skillet, heat half of oil over high heat and stir-fry lamb mixture for about 2 minutes or until strips separate and change color. With slotted spoon, remove to warm platter.
Heat remaining oil and stir-fry vegetables 1 minute. Stir in sugar and 1 tbsp (15 ml) water. Cover, reduce heat to medium low and cook about 30 seconds longer, or until vegetables are tender-crisp.
Uncover wok and return lamb to pan. Increase heat to high and heat through, stirring. Add salt to taste.
In small bowl, stir together remaining 1 tbsp (15 ml) cold water and cornstarch. Add to pan and cook, stirring, until liquid is clear and thickened.
Serve immediately on a bed of hot rice.
*If fennel is not available, substitute 2 cups (500 ml) celery finely sliced on the diagonal.