Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Leg of lamnb; boned |
| 1 tablespoon | Soy sauce |
| 1 \N | Eggwhite |
| ¼ teaspoon | Hot pepper oil |
| 1 teaspoon | Salt |
| 1 teaspoon | Cornstarch |
| 1 ounce | Cellophane noodles; dry |
| 1 cup | Peanut oil plus 2 tb |
Slice lamb into thin matchlike shreds. Mix with egg white, ½ the salt and the cornstarch. Let stand 5 minutes. Heat the 2 tb of peanut oil in a skillet or wok. Quickly stir-fry the lamb for about 2 minutes. Add the soy sauce and pepper oil. Mix well and place on warm platter. Heat 1 cup of peanut oil to 375 degrees. Deep-fry the cellophane noodles for a second or two. Do not burn. Drain on paper towels. Sprinkle with remaining salt ad place at ends of lamb shreds.
Formatted by Lisa Crawford, 4/6/96