Chinese Take-out Sweet And Sour Pineapple Lamb

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 eggs, lightly beaten
• 1 teaspoon salt (i use seasoning salt)
• 1/2 teaspoon garlic powder (optional)
• 1/2 cup cornstarch
• 1/2 cup flour
• 1 1/2 cups chicken broth
• 2 lbs boneless lamb, cut into about 3/4-inch cubes (make certain to use a tender cut of lamb for this)
• oil (for deep frying)
• 1 tablespoon minced fresh garlic
• 1 large green bell pepper, seeded and chopped
• 2 large carrots, thinly sliced
• 2 (8 ounce) cans pineapple chunks (sweetened or unsweetened, reserve juice)
• 4 tablespoons wine vinegar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• hot cooked rice

Recipe

• 1 in a bowl whisk together eggs, salt and 1/2 cup cornstarch, flour, garlic powder (if using) and 1/2 cup chicken stock.
• 2 add in the lamb cubes; toss to coat completely with batter.
• 3 heat oil in a wok or skillet over medium-high heat.
• 4 place the coated cubes into the oil (working in batches) cook about 4-5 minutes or until lamb is done; remove with a slotted spoon or strainer to drain.
• 5 pour off any excess oil leaving just a small amount.
• 6 saute the green pepper, garlic and carrots until just crisp-tender.
• 7 add in the pineapple chunks and juice, the remaining 1 cup of chicken broth and vinegar.
• 8 in a small cup dissolve the 2 tablespoons cornstarch in 2 tablespoons cold water, then add to the sauce along with soy sauce; cook and stir until thickened and bubbly (about 1 minute).
• 9 you can place the lamb back in the wok to coat and heat in the sauce, or place the lamb on a dish and pour the sauce over top, or serve the sauce on the side, the choice is up to you.
• 10 serve with cooked rice.