Lamb And Squash Stir-fry

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 (2 lb) butternut squash, peeled and cut into 1/2-inch cubes
• 2 tablespoons peanut oil
• 2 tablespoons coarsely grated orange rind
• 1 tablespoon minced peeled fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1 (3 inch) cinnamon sticks, broken
• 1 1/4 lbs lamb tenderloin, trimmed and cut into 2-inch strips
• 2 tablespoons sugar
• 3 tablespoons low sodium soy sauce
• 2 tablespoons chinese black vinegar
• 2 tablespoons red wine vinegar
• 1 teaspoon cornstarch
• 1/4 teaspoon salt
• 1 cup chopped green onion

Recipe

• 1 place squash in a large microwave-safe bowl. add water to a depth of 1 inch. cover with plastic wrap; vent. microwave at high 8 minutes or until tender. drain and set aside.
• 2 heat oil in a large nonstick skillet over medium heat. add rind, ginger, red pepper, and cinnamon stick pieces; cook 1 minute, stirring constantly. remove and discard cinnamon stick pieces.
• 3 increase heat to medium-high. add lamb to pan, and sauté 4 minutes or until browned. combine sugar and next 5 ingredients (through salt), stirring with a whisk. add sugar mixture to pan; cook 2 minutes or until sauce is slightly thickened, stirring constantly. add squash; toss to coat. stir in green onions.