- 1 pound boneless California lamb
- 2 tablespoons soy sauce, divided
- 3 teaspoons cornstarch, divided
- 1/2 cup low sodium chicken stock or dry Sherry
- 1 tablespoon (Chinese) chili-garlic sauce
- 1 teaspoon sugar
- 2 tablespoons peanut oil or vegetable oil
- 4 green onions, cut diagonally into 1-inch pieces
- 1 teaspoon freshly minced ginger
- 1 Clove garlic, minced
- 1 pound California asparagus, ends trimmed, cut into 2- inch pieces
- 2 Tablespoons sesame seeds, toasted
1 Cut lamb into long 2-inch wide strips along the grain of the meat, then cut crosswise (across the grain), into thin slices. This ensures tender mouthfuls. In a medium bowl, combine the lamb, 1 tablespoon of the soy sauce, and 2 teaspoons of the cornstarch.
2 To make the sauce: In a small bowl, stir together the stock, the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the chili-garlic sauce, and sugar; set aside.
3 Heat a wok or large frying pan over high heat. Pour 1 tablespoon of the oil into the hot wok, swirling to coat. Add the lamb and cook, stirring and tossing, until lightly golden, about 2 minutes. With a slotted spoon, remove to a plate. Reduce heat to medium-high.
4 Pour the remaining 1 tablespoon of oil into the hot wok, swirling to coat. Add the green onions, ginger, and garlic. Cook, stirring until fragrant, about 30 seconds.
5 Add the asparagus and cook, stirring and tossing, until bright green, 30 seconds to 1 minute.
6 Stir the sauce to blend and add to the pan. Cook, stirring until the sauce thickens, about 1 minute; cover and cook until asparagus is tender-crisp, about 1 minute.
7 Return lamb to the pan and just heat through. Garnish with sesame seeds and serve immediately with steamed rice or rice noodles. Note: This quick and easy stir-fry can be made spicier with extra chili-garlic sauce.
California Asparagus Commision