Ground Lamb with Ginger, Hoisin and Green Onions

4 servings

• 1 pound ground lamb
• 1 Tablespoon Oriental sesame oil
• 2 Tablespoons minced gingeroot
• 1 Tablespoon minced garlic
• 1 Tablespoon minced orange peel
• 1 green onion bunch, chopped
• 1/4 cup hoisin sauce
• 2 Tablespoons orange juice
• 1 Tablespoon cornstarch

Saute lamb in WOK (or large skillet) over high heat until cooked through, breaking up with spoon or spatula, about 5 minutes. Pour lamb with its juices into a colander; drain.

Heat sesame oil in same WOK over high heat. Add ginger, garlic and orange peel; stirring 30 seconds. Add green onions and stir-fry 1 minute. Add hoisin sauce and lamb to WOK; stir until blended.

Combine orange juice and cornstarch in small cup. Add orange juice/cornstarch mixture to WOK; stir until thickened, about 1 minute.

Serve with hot rice.

Bon appetit!