Hawaiian Lamb

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup cider vinegar
• 1/2 cup firmly packed brown sugar
• 1/2 cup catsup
• 1/4 cup cornstarch
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons soy sauce
• 2 lbs lean boneless lamb, trimmed of excess fat and cut into 3/4 inch cubes (such as shoulder, butt or tenderloin)
• 1 egg, beaten
• 1/2 cup cornstarch
• 6 tablespoons salad oil
• 1 small green bell pepper, seeded and cut into 1-inch squares
• 1 small red bell pepper, seeded and cut into 1-inch squares
• 1 small onion, cut into wedges, layers separated
• 1/4 lb snow peas or 1/4 lb sugar snap pea, ends and strings removed

Recipe

• 1 sweet-sour sauce: stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. set aside.
• 2 dip lamb cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
• 3 place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. when oil is hot, add half the lamb; stir-fry until evenly browned (5 to 7 minutes). lift lamb from wok and set aside. repeat to brown remaining meat, adding more oil as needed.
• 4 add remaining oil (about 2 tablespoons) to wok. add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). add pea pods; then stir sauce and add. stir until sauce boils and thickens; return lamb to wok and stir until heated through.