Teresa's Oyster Sauce Lamb

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 1/2 ounce dried chinese mushrooms (rehydrated and chopped) or 6 -8 ounces sliced button mushrooms
• 1 lb lamb steak
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 3 bell peppers, cored deseeded,and diced (1 red,1 green, 1 yellow or all 1 color if desired)
• 8 ounces oyster sauce (or more, if desired)

Recipe

• 1 rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain cut lamb into thin strips.
• 2 heat oil in large pan (or wok).
• 3 add lamb and stir fry quickly for 3-5 minutes or until cooked through.
• 4 add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
• 5 add oyster sauce and cook for 2-3 minutes.
• 6 serve over rice.
• 7 note-i make this dish without the mushrooms (due to availability issues) and it's great.
• 8 if the pan looks on the dry side at the end of cooking time, i'll add a few more ounces of oyster sauce and stir to heat it through.
• 9 that way, there's plenty of sauce for my rice.
• 10 (i just don't like dry rice-if you do, feel free to use just the 8 oz of oyster sauce).
• 11 i don't have a wok, so i cook this in my electric frying pan-i've found that if i cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so i can use just the 8 oz.
• 12 also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
• 13 button mushrooms, sliced, can be substituted for the chinese mushrooms if desired.
• 14 (or mushrooms can be omitted all together).