2 Tbsp. butter or margarine
1.5 cups Alberta Lamb strips, 2 x ¼ x ¼“
small onion, sliced and separated into rings
½ can (8 oz.) water chestnuts, sliced
¾ cups water
1 Tbsp soy sauce
1 Tbsp cornstarch
¾ tsp. instant beef bouillon
½ tsp. salt
1 package (6 oz.) frozen pea pods
Hot cooked rice or chow mein noodles
- Melt butter in 8” skillet; cook and stir meat and onion over medium heat until lamb is brown and onion is tender.
- Add remaining ingredients, except pea pods and rice. Heat to boiling, stirring occasionally. Add pea pods; cover and simmer 5 minutes.
- Serve on rice or noodles.
Recipe courtesy of Janine McMillan