And with everyone going in different directions, cooking dinner has become a shared responsibility. Needless to say, dishes that are both easy and filling are big hits with everyone in our house, especially the chef!
(add or subtract vegetables to your liking and/or what you have on hand.)
- 1 tablespoon sesame seeds, toasted
- ¼ cup soy sauce
- 2 tablespoons red wine or water
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- 1 tablespoon cornstarch
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne
- 2 teaspoons peanut oil
- 1 pound American Lamb leg, cut into strips
- 3 medium carrots, finely diced
- 2 stalks celery, sliced diagonally
- 1 cup sliced mushrooms
- 1 cup snow peas, trimmed
- 3 cups shredded cabbage
- 1 can (8 ounces) sliced water chestnuts, drained
- 6 green onions, sliced diagonally
- 1 can (2 ounces) diced pimento, drained
- Hot cooked rice
- Toast seeds in wok; set aside.
- In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper and cayenne. Set aside.
- Heat wok or large skillet; heat oil. When hot, add lamb strips; stir-fry for 2 minutes. Add carrots, celery and mushrooms; stir-fry with lamb for an additional 2 minutes. Remove lamb and vegetables from wok; keep warm. Add soy sauce mixture to wok; stir until mixture begins to thicken. Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions and pimento. Stir-fry for 2 minutes.
- Sprinkle with toasted sesame seeds and serve with hot cooked rice.