Lamb with Zucchini Stir-Fry Recipe

  • 1 pound ground lamb
  • 4 tablespoons soy sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 2 teaspoons plus 2 tablespoons cornstarch
  • 1 cup canned low-salt chicken broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons garlic chili sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons oriental sesame oil
  • 3 large garlic cloves, peeled
  • 1 1/2 pounds zucchini, cut in 2 x 1/3 x 1/3-inch strips
  • 1 medium onion, thinly sliced
  • 5 green onions, cut into 2-inch lengths
  • Cooked white rice
  1. Mix lamb, 2 tablespoons soy sauce, ginger, minced garlic and 2 teaspoons cornstarch in large bowl. Mix broth, lemon juice, chili sauce and remaining 2 tablespoons soy sauce and 2 tablespoons cornstarch in small bowl.
  2. Heat both oils in wok or Dutch oven over high heat. Add 3 garlic cloves; cook until golden brown, about 2 minutes. Discard garlic. Add zucchini and onion; stir-fry until crisp-tender, about 3 minutes. Add green onions; stir-fry just until wilted, about 1 minute. Transfer vegetables to platter. Add lamb mixture to wok; stir-fry until meat is brown, about 3 minutes. Add broth mixture; boil until sauce thickens, stirring constantly, about 1 minutes. Return vegetables to wok; stir until heated through. Season with salt and pepper. Serve with rice.