Lamb with ginger

Yield: 6 Servings

Measure Ingredient
10 ounces Sliced lamb
\N \N Marinade
\N \N Peanut oil
15 slices Gingerroot; 3/4-inch
15 \N 3/4\" pieces green onions
1 teaspoon Tabasco sauce or Szechwan hot sauce
½ teaspoon Accent
⅓ teaspoon Salt
⅓ teaspoon Sugar
¼ teaspoon Sesame oil
¼ teaspoon White pepper
½ cup Rice wine
1 teaspoon Cornstarch dissolved in
¼ cup Cold water
1 teaspoon Light soy sauce
1 teaspoon Rice wine
1 tablespoon Cornstarch
1 \N Clove garlic; finely crushed
¼ teaspoon Sugar
½ teaspoon Salt
½ teaspoon Accent


Cut the slices of lamb into strips and toss thoroughly in the Marinade.

Marinate 1 to 2 hours. Pour the peanut oil into a heated wok to a depth of 4 inches. Heat until almost smoking. Add the lamb and deep-fry, stirring constantly, until meat is no longer pink, about 3 minutes. Immediately remove wok from heat. Gently empty into a strainer placed over a deep metal bowl. Allow frying oils to drain. Return wok to high heat and add about 1 tablespoon of fresh oil. When almost smoking, add the nearly cooked lamb, ginger, green onions and the following six seasonings. Stir-fry about 45 seconds. Add the rice wine and cook about 1 minute longer. Stir in the dissolved cornstarch until the sauce thickens. Remove from heat and serve at once. MARINADE: Mix all ingredients together until thoroughly combined.

Refrigerate until ready to use. GOLDEN PALACE



From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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