LAMB CHOW MEIN

1 TABLESPOON BUTTER
1 SMALL GREEN PEPPER, CUT IN STRIPS
1/2 CUP CHOPPED SCALLIONS
1/2 CUP DIAGONALLY SLICED CELERY
1 CUP WATER
1 TABLESPOON CORNSTARCH
2 CUPS DICED COOKED LAMB
1/4 TEASPOON SALT
1/2 TEASPOON PEPPER
1 TAPLESPOON SOY SAUCE
1 CAN (1 POUND) MEATLESS CHOW MEIN
HOT COOKED RICE NOODLES

Melt butter in skillet and sauté green pepper, scallions, and celery just until crisp-tender. 
Mix water with cornstarch and stir into skillet; cook slowly and stir 5 minutes longer or until thickened. 
Add lamb and seasonings; mix well and add chow mein vegetables.
 Heat and serve with rice noodles.

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