Yield: 4 Servings
|½ pounds||Leg of lamnb; boned|
|1 tablespoon||Soy sauce|
|¼ teaspoon||Hot pepper oil|
|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