Lamb with five-spice and green onions
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean, boneless lamb |
| Shoulder | ||
| ¾ | teaspoon | Chinese five-spice powder |
| 1 | Clove garlic -- minced | |
| 2 | tablespoons | Soy sauce |
| ⅓ | cup | Dry sherry |
| 2 | tablespoons | Salad oil |
| 1 | teaspoon | Cornstarch |
| 1 | tablespoon | Water |
| 7 | Green onions -- sliced | |
Directions
1. Cut lamb into thin slices and then cut in bite-sized pieces. Mix lamb with five-spice powder, garlic, soy sauce, and sherry; cover and refrigerate 1 to 4 hours. Drain meat, reserving marinade.
2. Heat oil in a large heavy frying pan or wok. In it cook lamb, about half at a time, turning and stirring until it is just browned. Remove pan from heat; return all the cooked lamb to the pan. Blend corn starch and water into reserved marinade; add to meat.
3. Return to heat and cook. stirring until sauce is thickened. Stir in green onions. Serve immediately.
Recipe By : the California Culinary Academy File