Traditional Lamb Stir-fry
Toast seeds in wok; set aside.
In small bowl, combine soy sauce, wine, garlic, ginger, cornstarch, pepper and cayenne. Set aside.
Heat wok or large skillet; heat oil. When hot, add lamb strips; stir-fry for 2 minutes. Add carrots, celery and mushrooms; stir-fry with lamb for an additional 2 minutes. Remove lamb and vegetables from wok; keep warm.
Add soy sauce mixture to wok; stir until mixture begins to thicken. Immediately add lamb and cooked vegetables; add pea pods, cabbage, chestnuts, onions and pimento. Stir-fry for 2 minutes.
Sprinkle with toasted sesame seeds and serve with hot cooked rice.
sesame seeds, toasted
red wine or water
lamb leg, cut into strips
medium carrots, finely diced
stalks celery, sliced diagonally
snow peas, trimmed
(8 oz) sliced water chestnuts, drained
green onions, sliced diagonally
(2 oz) diced pimento, drained
Hot cooked rice