Lamb Chop Suey From Eatingwell

Ingredients

• Servings: 4
• 1 cup reduced sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons molasses, preferably blackstrap
• 1/4 teaspoon freshly ground pepper
• 5 teaspoons cornstarch
• 2 tablespoons canola oil, divided
• 1 (16 ounce) lamb tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
• 1 medium onion, slivered
• 1 medium red bell pepper, thinly sliced
• 3 cups mung bean sprouts (see note)
• 1 tablespoon minced fresh ginger

Recipe

Ready Time: 30 mins


• combine broth, soy sauce, molasses and pepper in a medium bowl. transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. set aside.
• heat 1 tablespoon oil in a large nonstick skillet over medium heat. add lamb and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. transfer to a plate.
• increase heat to medium-high. add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. pour in the broth mixture and bring to a boil. cook, stirring, for 3 minutes. reduce heat to medium; add the reserved cornstarch mixture and lamb (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.