Low-sodium Lamb And Veggie Stir-fry

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

Ingredients

• Servings: 4
• 1 1/2 teaspoons fresh ginger, grated
• 1 tablespoon low-sodium teriyaki sauce
• 2 tablespoons frozen orange juice concentrate, thawed
• 1 (13 3/4 ounce) can sodium-free chicken broth
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1 tablespoon cornstarch
• 2 teaspoons cornstarch
• 1 lb lamb tenderloin, trimmed of fat
• 2 tablespoons olive oil or 2 tablespoons peanut oil
• 2 -3 garlic cloves, minced
• 3/4 lb snow peas
• 1 cup thinly sliced carrot
• hot cooked rice (for 4 servings) or brown rice (for 4 servings)

Recipe

• 1 whisk together all sauce ingredients until smooth and well blended.
• 2 slice lamb into thin strips and stir-fry over high heat in 1 tablespoon oil until browned.
• 3 remove from pan and keep warm.
• 4 heat remaining oil in skillet and add snow peas, garlic, and carrots.
• 5 stir-fry over medium-high heat for 3-4 minutes, or until carrots start to soften.
• 6 return lamb to skillet and toss with vegetables to combine.
• 7 rewhisk sauce and add to skillet.
• 8 cook 5-6 minutes, or until sauce thickens and clears.
• 9 serve over rice.