SPICY ORANGE-LAMB STIR-FRY

1 pound lamb cutlets

¼ cup water

3 tablespoons dry sherry

2 tablespoons low-sodium soy sauce

1 teaspoon sugar

½ teaspoon crushed pepper

2 teaspoons cornstarch

Vegetable cooking spray

1 teaspoon vegetable oil

1 can drained water chestnuts, eight ounces

1 medium sweet red pepper, seeded and cubed

4 green onions cut into 1 inch pieces

1 tablespoon grated orange rind

1 teaspoon fresh gingerroot, minced

2 cups hot cooked rice, cooked without salt or fat



Trim fat from cutlets; cut into thin strips; set aside.
Combine next five ingredients in a large bowl.
Add cutlet strips; cover and let stand for 20 minutes.
Drain strips, reserving marinade. Combine marinade with cornstarch; stir until smooth; set aside.
Coat a wok or skillet with cooking spray; add oil. Heat to medium-high; add strips and stir-fry for 5 minutes. Remove strips; set aside.
Add water chestnuts and next four ingredients to wok; stir-fry for 1 minute. Add the reserved marinade. Cook, stirring constantly until thickened.
Serve over rice.