Mango Lamb Stir-fry

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons cornstarch
• 1/2 cup chicken broth
• 3 tablespoons soy sauce
• 1 small head bok choy
• 1 lb lamb tenderloin, cut into thin strips
• 2 tablespoons vegetable oil, divided
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 1/4 cup water
• 1/4 teaspoon crushed red pepper flakes
• 4 green onions, thinly sliced
• 1 medium mango, peeled and cubed
• 1 teaspoon sesame oil

Recipe

• 1 in a small bowl, combine the cornstarch, broth, and soy sauce until smooth; set aside.
• 2 cut off and discard root end of bok choy, leaving stalks with leaves.
• 3 cut enough leaves into 1-inch slices to measure 2 cups. cut enough stalks into 1/2-inch pieces to measure 2 cups. save remaining bok choy for another use.
• 4 in a large skillet, stir-fry lamb in 1 tablespoon oil for 3-4 minutes or until no longer pink. remove and keep warm.
• 5 stir-fry bok choy stalks in remaining oil for 2 minutes. add garlic, ginger, and bok choy leaves; stir-fry 2 minutes. add water and pepper flakes if desired; cook 2 minutes longer or until bok choy is crisp-tender.
• 6 stir cornstarch mixture and add to the pan. bring to a boil; cook and stir for 2 minutes or until thickened. add the green onions, mango, and reserved lamb; heat through. stir in seame oil. serve with rice.