Stir-Fried Peking Lamb with Peppers and Green Beans
Stir-Fried Peking Lamb with Peppers and Green Beans is a gluten free and dairy free recipe with 4 servings. One portion of this dish contains roughly 10g of protein, 11g of fat, and a total of 208 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. It works well as a side dish. 1 person found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of onion, leek, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
In a bowl, mix the sherry with 2 teaspoons of the soy sauce and the cornstarch.
Add the lamb and stir to coat.
In a bowl, combine the hoisin sauce, vinegar, chile-garlic paste, sugar and the remaining tablespoon of soy sauce.
In a wok, heat 2 tablespoons of oil over high heat until smoking.
Add the garlic; stir-fry until fragrant, 15 seconds.
Add the lamb; cook, stirring, until lightly browned, 3 minutes; transfer to a plate.
Add the remaining 1/2 tablespoon of oil to the wok.
Add the beans and stir-fry until crisp-tender, about 4 minutes.
Add the onion and cook until softened, 2 minutes.
Add the pepper and leek and cook, stirring occasionally, until the leek is lightly browned, about 3 minutes.
Add the hoisin-vinegar sauce to the wok and cook just until bubbling. Return the lamb to the wok and stir-fry until heated through.
Transfer to a platter and serve.