LAMB WITH ZUCCHINI STIR-FRY

Lamb with Zucchini Stir-Fry image

Yield Serves 4

Number Of Ingredients 15

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1 pound ground lamb
4 tablespoons soy sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoons plus 2 tablespoons cornstarch
1 cup canned low-salt chicken broth
2 tablespoons fresh lemon juice
2 teaspoons garlic chili sauce
3 tablespoons vegetable oil
2 tablespoons oriental sesame oil
3 large garlic cloves, peeled
1 1/2 pounds zucchini, cut in 2 x 1/3 x 1/3-inch strips
1 medium onion, thinly sliced
5 green onions, cut into 2-inch lengths
Cooked white rice

Steps:

Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl.
Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.