| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | California | 1 | Servings | |
INGREDIENTS
| 1 | lb | Lean, boneless lamb |
| Shoulder | ||
| 3/4 | ts | Chinese five-spice powder |
| 1 | Clove garlic — minced | |
| 2 | tb | Soy sauce |
| 1/3 | c | Dry sherry |
| 2 | tb | Salad oil |
| 1 | ts | Cornstarch |
| 1 | tb | Water |
| 7 | Green onions — sliced |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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