Low Fat Sweet & Sour Lamb Stir-fry

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

Ingredients

• Servings: 4
• 12 ounces boneless lamb loin, trimmed of all visible fat
• 1 (8 ounce) can pineapple chunks in juice
• 2 tablespoons worcestershire sauce
• 1 tablespoon cornstarch
• 1/2 teaspoon salt, to taste
• 1/4 teaspoon fresh ground black pepper, to taste
• 1 tablespoon canola oil or 1 tablespoon peanut oil, divided
• 2 cups broccoli florets
• 1 medium carrot, thinly sliced
• 1 medium onion, cut vertically into 1/2-inch slices
• 8 ears canned baby corn
• 1 garlic clove, chopped
• 1 teaspoon minced fresh ginger

Recipe

• 1 freeze lamb until firm, about 20 minutes. cut lamb into 1/4-inch by 2- or 3-inch strips. set aside.
• 2 drain juice from pineapple into a small bowl, reserving pineapple. add worcestershire sauce and cornstarch to juice. season with salt and pepper, if desired. set aside.
• 3 in wok, heat 2 teaspoons oil over high heat. add lamb and stir-fry until . add broccoli, carrot, onion, corn, and reserved pineapple. stir-fry until broccoli and carrots are brightly colored, about 2 minutes. transfer to plate. set aside.
• 4 add remaining 1 teaspoon oil to wok. add garlic and ginger. stir-fry until fragrant, about 10 seconds, taking care not to burn them. stir pineapple juice mixture. add to wok with meat mixture. stir-fry until liquid has thickened and meat is cooked through, 2 to 3 minutes. serve immediately.
• 5 nutrition info.
• 6 calories: 202
• 7 fat: 6 g
• 8 carbohydrates: 20 g
• 9 protein: 18 g.