ounces boneless American lamb, leg or sirloin, thinly bias-sliced into strips about 3 inches long
3/4
cup chicken broth
1/4
cup dry white wine or water
2
tablespoons pesto
4
teaspoons cornstarch
1/2
teaspoon dried oregano leaves
1
tablespoon vegetable oil
1
(9-ounce) package frozen Italian-style green beans, thawed
1/2
cup thinly sliced carrots
1
cup sliced fresh mushrooms
1
cup cherry tomato halves
4
ounces linguine or fettuccine, cooked
2
tablespoons grated Parmesan cheese
Prep Time
15 minutes
Cook Time
20 minutes
In small bowl, stir together chicken broth, wine, pesto, cornstarch and oregano; set aside. Preheat wok or large skillet over high heat; add oil. Stir-fry green beans and carrots 4 minutes. Add mushrooms; stir-fry 1 to 2 minutes or until vegetables are crisp-tender. Remove vegetables from wok; set aside.
Add lamb strips to wok. Stir-fry about 3 minutes or until slightly pink. Remove lamb from wok; add to reserved vegetable mixture. Return vegetable mixture and meat to wok. Stir cornstarch mixture; add to wok. Cook and stir until thickened and bubbly. Stir in tomatoes. Cook 1 minute. Serve over hot cooked pasta; sprinkle with cheese.
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