Mongolian Lamb

• 2 tablespoons vegetable oil
• 1 pound boneless lamb cut from loin or leg, sliced
• 3 onions sliced
• 3 celery stalks thinly sliced
• 1 green pepper seeded and sliced
• 1 carrot thinly sliced
• 2 cloves garlic crushed
• 2 teaspoons chili pepper chopped fresh
• 1 teaspoon ginger grated
• 1/4 cup chicken stock
• 2 teaspoons cornstarch
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• steamed rice
• green onion

1. Heat oil in a wok or large skillet on high heat. Stir-fry lamb, in batches, until browned and almost cooked through, about 3-4 mins per batch. Set aside.
2. Add onions, celery, pepper, carrot, garlic, chili pepper and ginger. Stir-fry 2-3 mins.
3. Mix chicken stock and cornstarch in a small bowl. Return lamb to wok with stock mixture and sauces. Bring to a boil. Reduce heat to low and simmer, stirring, 3-4 mins, until sauce thickens slightly. Top with green onion and serve with rice.

vegetable oil, loin, onions, celery, green pepper, carrot, garlic, chili pepper, ginger grated, chicken stock, cornstarch, soy sauce, oyster sauce, rice, green onion

Taken from www.yummly.com/recipe/Mongolian-Lamb-1404598 (may not work)