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The Quilt Inn Country Cookbook
Aliske Webb
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onion, sliced
/4 lb. mushrooms, sliced
sweet red pepper, seeded and chopped coarsely
–inch piece ginger root, sliced thin
clove garlic
tbsp. soy sauce
tbsp. dry sherry
tbsp. honey
tsp. cornstarch
/4 tsp. crushed red pepper
tbsp. vegetable oil
Trim fat from lamb. Cut into 1/4–inch thick slices; cut slices to 2–inch strips. Trim
ends of asparagus and chop into 2–inch pieces. Combine soy sauce, sherry, honey,
cornstarch and pepper in small bowl. Set aside.
In large deep skillet or wok, heat 1 tablespoon oil over high heat. Add ginger
and stir–fry until crispy. Remove and set aside. Add half the lamb and brown on both
sides. Remove and set aside. Add another tablespoon oil and brown remaining lamb.
Remove and set aside.
Reduce heat to medium. Add remaining oil to pan. Add asparagus,
mushrooms, onion and garlic. Cook 1 minute. Add peppers. Cook 2 more minutes. Stir
soy mixture and pour into mushrooms and peppers. Cook until thickened. Return lamb
and ginger to skillet. Stir–fry until heated through (about 1 minute). Serve immediately
over rice.
Rootin’ for Rhubarb Pie
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3
–inch unbaked pie shell
cups rhubard, cut into 1/2–inch pieces
boiling water
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1/2 cups sugar
tbsp. flour
salt to taste
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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