Lamb And Pecan Pasta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 teaspoons sugar
• 1 1/2 teaspoons cornstarch
• 1 1/2 teaspoons vinegar
• 2 teaspoons gingerroot, peeled and minced (i used powder.)
• 3 tablespoons soy sauce (low sodium, i used regular.)
• 1/4 teaspoon hot sauce (i used tabasco.)
• 4 garlic cloves, minced
• 1/2 cup water
• 1 lb lamb loin, lean, boneless cut into thin strips (i only used 1/2 lb.)
• 1 teaspoon vegetable oil
• 1/2 cup green onion, minced
• 1 cup red bell pepper, thinly sliced
• 1 cup broccoli floret, fresh
• 4 cups tri-color spiral pasta, hot, cooked (recipe wrote "corkscrew pasta.)
• 1 teaspoon sesame oil, dark sesame oil
• 1 teaspoon soy sauce, low sodium
• 1/3 cup pecan halves, georgia, slivered and toasted

Recipe

• 1 add lamb to marinade and toss gently to coat. cover and chill 1 hour. remove lamb from marinade, reserving marinade. heat vegetable oil in a large skillet or wok over medium high heat. add lamb. stir fry for 5 minutes or until lamb is no longer pink. add reserved marinade, green onions and peppers; stir fry 2 minutes or until slightly thickened. add broccoli, cook for 1-2 minutes more with lid on. remove from heat.
• 2 in a large bowl, combine pasta, sesame oil and 1 teaspoon soy sauce; toss gently to coat. add lamb mixture and pecans, tossing gently.