STREAMING NOW: Feast with Friends

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From my Betty Crocker One-Dish Main Meals cookbook. This satisfying stir-fry is also delicious with beef or pork.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim fat from lamb. Cut lamb with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze lamb about 1 1/2 hours.) Toss lamb and 1 teaspon cornstarch. Remove leaves from bok choy; cut leaves into 1/2-inch strips. Cut stems diagonally into 1/2-inch slices. Mix jelly, 1 tablespoon cornstarch, the vinegar, soy sauce, water and five-spice powder.
  2. Heat wok or 12-inch skillet until very hot. Add 1 tablespoon oil to wok; rotate wok to coat side. Add lamb and garlic; stir-fry about 3 minutes or until lamb is brown. Remove from wok.
  3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add carrots; stir-fry 2 minutes. Add bok choy, bell pepper and onion; stir-fry about 3 minutes or until vegetables are crisp-tender. Stir in jelly mixture. Cook and stir about 1 minute or until thickened. Stir in lamb mixture. Heat through. Serve over rice. 4 servings.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: