Recipe by Amanda the Great!
This is from a weight watchers recipe book. Its 5 points. It is really good if you like lamb... so... yeah...
Top Review by Peter J
This was enjoyable although something about the lamb / pepper / mint combination didn't quite hit it off 100% with me. My partner really enjoyed it so I thought 4/5 was a happy medium. The only thing I changed was using only green bell peppers, although that would have only affected the appearance not the flavor too much.
- 4 1⁄2 teaspoons soy sauce
- 2 teaspoons honey
- 4 teaspoons vegetable oil
- 1 lb boneless lamb, cut into thin strips (from the loin)
- 1 red bell pepper, seeded and cut into 1/2 inch strips
- 1 yellow bell pepper, seeded and cut into 1/2 inch strips
- 6 scallions, cut into 2 inch lengths
- 4 cloves minced garlic
- 2 teaspoons grated peeled gingerroot
- 1 grated orange, zest of
- 1⁄4 teaspoon crushed red pepper flakes, to taste
- 2 tablespoons low sodium chicken broth
- fresh coarse ground black pepper
- 1 tablespoon chopped mint
Directions See How It's Made
- In a small bowl mix the soy sauce and honey.
- Heat a large nonstick wok or skillet over high heat.
- Add the oil and lamb; stir fry until the lamb loses its red color, 1-2 minutes.
- With a slotted spoon, transfer to a plate.
- Reduce heat slightly.
- Add the bell peppers; stir fry until slightly softened, about 4 minutes.
- Add scallions, garlic, gingerroot, orange zest, pepper flakes, and soy sauce mixture; stir fry 30 seconds longer.
- Return lamb to wok.
- Add the broth and pepper; stir fry 30 seconds longer.
- Serve, sprinkled with the mint.