Cook's Tip :

Lamb and fennel go well together and team up happily with red pepper in this quick and low-cal supper.

Ingredients :
1 lb Lamb tenderloins 500g
1 tbsp Soy Sauce 15 ml
1 tbsp Minced Fresh Gingerroot 15 ml
1 tbsp Cornstarch 15 ml
2 tsp Dry Sherry or Rice Wine 10 ml
1 tsp Oriental Sesame Oil 5 ml
2 Cloves Garlic, Minced 2
1/2 tsp Freshly Ground Black Pepper 1 ml
1 Medium Fennel Bulb* 1
1 Sweet Red Pepper 1
3 tbsp Peanut or Vegetable Oil 45 ml
1/2 tsp Granulated Sugar 2 ml
2 tbsp Water 30 ml
Directons :

Cut tenderloins into thin julienne strips.

In small bowl, stir together soy sauce, gingerroot, half the corn-starch, dry sherry or wine, sesame oil, garlic and black pepper. Stir in lamb strips and let stand at room temperature, covered, 30 minutes to 1 hour, or longer in refrigerator.

Meanwhile, wash fennel, quarter bulb and cut out core. Slice each quarter thinly. Cut red pepper into 1/4" (5 mm) strips.

In wok or large skillet, heat half of oil over high heat and stir-fry lamb mixture for about 2 minutes or until strips separate and change color. With slotted spoon, remove to warm platter.

Heat remaining oil and stir-fry vegetables 1 minute. Stir in sugar and 1 tbsp (15 ml) water. Cover, reduce heat to medium low and cook about 30 seconds longer, or until vegetables are tender-crisp.

Uncover wok and return lamb to pan. Increase heat to high and heat through, stirring. Add salt to taste.

In small bowl, stir together remaining 1 tbsp (15 ml) cold water and cornstarch. Add to pan and cook, stirring, until liquid is clear and thickened.

Serve immediately on a bed of hot rice.

*If fennel is not available, substitute 2 cups (500 ml) celery finely sliced on the diagonal.