lamb and pepper stir fry

Ingredients

• Servings: 4
• marinade:
• 1/4 cup rice vinegar
• 2 tablespoons minced garlic
• 1 tablespoon brown sugar
• 5 tablespoons olive oil
• salt and pepper to taste
• stir fry:
• 4 boneless lamb loin chops, cut into bite sized pieces
• 5 tablespoons vegetable oil
• 3 tablespoons finely chopped fresh ginger root
• 1 tablespoon hot chile paste
• 5 tablespoons teriyaki sauce
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• salt and pepper to taste
• 1/4 cup blanched slivered almonds
• 2 tablespoons chopped fresh mint

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 1 hr 10 mins


• in a large bowl, mix together rice vinegar, garlic, brown sugar, olive oil, and salt and pepper. stir in lamb pieces, cover, and leave at room temperature for 1/2 hour.
• heat a large wok over medium heat. toast almonds in hot, dry wok until golden brown and fragrant.
• heat vegetable oil in wok over medium-high heat. stir in marinated lamb pieces, ginger, and chile paste. (discard remaining marinade.) mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until lamb is white. stir in peppers, and continue to stir fry until most of the liquid has evaporated. top with slivers and fresh mint.