Lamb Stirfry (Ww)

• 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

1. Stir together first 5 ingredients (chicken broth - cornstarch) in small bowl or cup.
2. Set aside.
3. In a wok over medium high heat and then add oil and swirl to coat skillet.
4. Stir in next 3 ingredients (chile - ginger) and cook stirring 30 seconds.
5. Stir in lamb and stir fry for 2-5 minutes or until lamb is no longer pink.
6. Stir in remainder of the ingredients (peppers - bamboo shoots) and cook another 2-5 minutes.
7. Stir broth mixture and add to skillet, cook stirring for 2-5 minutes.
8. Remove and discard chile peppers, if desired.

chicken broth, soy sauce, rice vinegar, chiligarlic sauce, sugar, cornstarch, canola oil, chilies, garlic, ginger, lamb, yellow bell peppers, baby corn, bamboo shoot

Taken from www.food.com/recipe/lamb-stirfry-ww-475232 (may not work)