JNA Institute of Culinary Arts

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1 pound lamb cutlets

cup water

3 tablespoons dry sherry

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

teaspoon crushed pepper

2 teaspoons cornstarch

Vegetable cooking spray

1 teaspoon vegetable oil

1 can drained water chestnuts, eight ounces

1 medium sweet red pepper, seeded and cubed

4 green onions cut into 1 inch pieces

1 tablespoon grated orange rind

1 teaspoon fresh gingerroot, minced

2 cups hot cooked rice, cooked without salt or fat


  1. Trim fat from cutlets; cut into thin strips; set aside.
  2. Combine next five ingredients in a large bowl.
  3. Add cutlet strips; cover and let stand for 20 minutes.
  4. Drain strips, reserving marinade.  Combine marinade with cornstarch; stir until smooth; set aside.
  5. Coat a wok or skillet with cooking spray; add oil.  Heat to medium-high; add strips and stir-fry for 5 minutes.  Remove strips; set aside.
  6. Add water chestnuts and next four ingredients to wok; stir-fry for 1 minute.  Add the reserved marinade.  Cook, stirring constantly until thickened.
  7. Serve over rice.


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