Ingredients
- 14 cup chicken broth
- 12 cup soy sauce
- 2 tablespoons rice vinegar
- 1 12 teaspoons chili-garlic sauce
- 2 teaspoons sugar
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 8 small dried chilies
- 4 garlic cloves
- silvered
- 2 tablespoons ginger
- peeled and minced
- 1 lb lamb
- sliced
- 2 yellow bell peppers
- sliced
- 1 (15 ounce) can baby corn
- drained
- 12 cup bamboo shoot
- drained
Instructions
- Stir together first 5 ingredients (chicken broth - cornstarch) in small bowl or cup.
- Set aside.
- In a wok over medium high heat and then add oil and swirl to coat skillet.
- Stir in next 3 ingredients (chile - ginger) and cook stirring 30 seconds.
- Stir in lamb and stir fry for 2-5 minutes or until lamb is no longer pink.
- Stir in remainder of the ingredients (peppers - bamboo shoots) and cook another 2-5 minutes.
- Stir broth mixture and add to skillet, cook stirring for 2-5 minutes.
- Remove and discard chile peppers, if desired.
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