Chinese Stir-Fry Lamb With Vegetables

• 3 lb. lean lamb in 3/4-inch cubes
• 1/4 c. soy sauce
• 1/4 c. brandy or cognac
• 2 cloves garlic, minced
• 1/4 c. cornstarch
• cooking oil
• 1 oz. fresh ginger root, thinly sliced
• salt to taste
• 1 bunch green onions, chopped
• 1 1/2 c. beef bouillon or water
• 1 c. bean sprouts
• 1 c. snow peas
• 1/2 c. sliced water chestnuts
• 1/2 c. cashew nuts
• cooked rice

1. Marinate lamb in soy sauce, brandy, garlic and cornstarch for one hour or more.
2. Heat a wok or large skillet.
3. Add oil to thinly coat bottom of pan.
4. Add salt and ginger.
5. Cook until ginger begins to brown and dry up.
6. Add lamb with marinade, all at once, and saute until lightly browned.
7. Add onions and bouillon.
8. Cover and cook until meat is as done as you like it (about 1 minute for rare).
9. Remove cover and add bean sprouts, snow peas, water chestnuts and cashews.
10. Cook about one minute more, stirring constantly.
11. Serve over cooked rice.

lean lamb, soy sauce, brandy, garlic, cornstarch, cooking oil, fresh ginger root, salt, green onions, beef bouillon, bean sprouts, snow peas, water chestnuts, cashew nuts, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949788 (may not work)