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Ingredients
- 4 oz lamb loin chops 3 each
- 11/2 tsp peanut oil
- 1/2 tsp Chinese sesame oil
- 1/2 cup onion thinly sliced wedges
- 1/2 cup celery diced
- 1/2 cup green bell pepper ½ strips
- 1 garlic clove small and minced
- 1/2 tsp ginger ground
- 1 tbsp soya sauce
- 2 tsp dry sherry
- 2 tsp corn starch dissolved in 2water
- 1 medium tomato blanched, peeled and cut into wedges
- 1/2 cup drained can or fresh bean sprouts
- Dash salt
- Dash pepper
Ingredients
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Instructions
- On rack in broiling pan, broil lamb chops, turning once, until rare. At least 3 minutes on each side. Remove from broiler and keep warm.
- In a 9 or 10 inch skillet combine oils and heat over medium-high heat. Add onion, celery, green pepper, garlic, and ginger and sauté stirring constantly, until onion is translucent and vegetables are tender-crisp.
- Reduce heat and add soya sauce and sherry. Stir dissolved cornstarch and add to vegetable mixture and cook stirring constantly until mixture thickens.
- Add lamb chops, tomato wedges and bean sprouts and cook, stirring occasionally, until thoroughly heated. About 3 minutes. Season with salt and pepper and serve immediately.
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