Cantonese Sweet And Sour Lamb

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lamb tenderloin, cut into chunks
• 1 teaspoon salt
• 1 pinch pepper
• 1/2 teaspoon five-spice powder
• 1 egg
• 3 tablespoons cornstarch
• oil (for frying)
• 2 cloves garlic, minced
• 1 large onion, square chop
• 1 green bell pepper, chopped large
• 1 red bell pepper, chopped large
• 1 (8 ounce) can pineapple chunks in juice
• 3 tablespoons wine vinegar
• 1/4 cup sugar
• 1/4 cup ketchup
• fresh pineapple, wedges

Recipe

• 1 fill a saucecpan with water and bring to a boil.
• 2 add the lamb and boil until it changes color.
• 3 drain the lamb and pat dry.
• 4 set aside.
• 5 mix together the salt, pepper, 5 spice powder, sherry, egg and cornstarch.
• 6 add the lamb and toss to coat well.
• 7 heat the oil to 350 degrees.
• 8 deep fry the lamb until brown.
• 9 drain.
• 10 heat 2 t of oil in a wok over high heat.
• 11 add the garlic, onion, peppers and stir fry for 2 minutes, stirring constantly.
• 12 reduce the heat to medium high and stir in the pineapple juice, vinegar, sugar and ketchup.
• 13 cook, stirring until thick.
• 14 add the pineapple and stir to heated through.
• 15 add the lamb and serve hot with pineapple wedges for garnish.