California Lamb and Asparagus Stir Fry
1 pound boneless California lamb leg or loin
3 teaspoons cornstarch, divided
2 tablespoons soy sauce, divided
1/2 cup low sodium chicken stock or dry sherry
1 tablespoon Chinese chili-garlic sauce*
1 teaspoon sugar
2 tablespoons peanut or vegetable oil
4 green onions, cut diagonally into 1-inch pieces
1 teaspoon minced fresh gingerroot
1 clove garlic, minced
1 pound California asparagus; trimmed and cut into 2-inch pieces
2 tablespoons sesame seeds, toasted
Cut lamb with the grain into strips about 2 inches wide; then, slice across the grain into very thin strips. In medium bowl, combine 2 teaspoons cornstarch with 1 tablespoon soy sauce. Add lamb strips and toss to coat well; set aside.
For sauce, in a small bowl, combine remaining 1 teaspoon cornstarch with remaining 1 tablespoon soy sauce, and stir in stock, chili-garlic sauce and sugar. Mix well and set aside.
To stir fry, heat wok or large frypan with cover over high heat; add 1 tablespoon oil and swirl to coat pan. Add marinated lamb and cook, stirring and tossing, until lightly golden, about 2 minutes. With a slotted spoon, remove lamb to a plate. Reduce heat to medium-high. Add 1 tablespoon oil and swirl to coat pan. Add green onions, gingerroot, and garlic. Cook and stir until fragrant, about 30 seconds. Add asparagus and cook, stirring and tossing, until bright green, about 1 minute.
Stir sauce and add to frypan. Cook and stir until thickened, about 1 minute; cover and cook until asparagus is tender-crisp, about 1 minute more. Return lamb to pan and heat through. Sprinkle with sesame seeds and serve immediately with steamed rice or rice noodles.
Note: Lee Kum Kee (brand) recommended.