Sweet & Sour Lamb

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons sugar
• 1 egg yolk
• 2 lbs boneless lean lamb, cut into 1 in pieces
• 10 tablespoons cornstarch, divided
• 3 cups vegetable oil, plus
• 3 tablespoons vegetable oil, divided
• 1 (20 ounce) can pineapple chunks in syrup
• 1/4 cup distilled vinegar
• 3 tablespoons tomato sauce
• 1 cup water
• 1 large onion, thinly sliced
• 8 green onions, diagonally cut into 1 in pieces
• 1 red bell peppers or 1 green bell pepper, chopped
• 4 ounces fresh mushrooms, quartered
• 2 stalks celery, diagonally cut into 1/2 in slices
• 1 medium cucumber, seeded and cut into 1/4 in wide pieces

Recipe

• 1 for marinade, combine soy sauce, sherry, sugar and egg yolk in large bowl.
• 2 add lamb; mix to coat well.
• 3 cover and refrigerate 1 hour, stirring occasionally.
• 4 drain lamb, reserving marinade.
• 5 place 8 tbsp of the cornstarch into large bowl.
• 6 add lamb pieces; toss to coat well.
• 7 heat 3 cups of the oil in wok or large skillet over high heat to 374°f.
• 8 add 1/2 of lamb pieces until brown, about 5 minutes.
• 9 drain on paper towels.
• 10 repeat with remaining lamb.
• 11 drain pineapple, reserving syrup.
• 12 combine syrup, reserved soy sauce marinade, vinegar and tomato sauce in a small bowl.
• 13 blend remaining 2 tbsp cornstarch and the water in another bowl.
• 14 heat remaining 3 tbsp oil in a wok over high heat.
• 15 add all veggies and stir fry for 3 minutes.
• 16 add pineapple syrup mixture and cornstarch mixture; cook and stir until sauce boils and thickens.
• 17 add lamb and pineapple; stir fry until heated through.