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Lamb With Five-spice And Green Onions

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CATEGORY CUISINE TAG YIELD
Meats California 1 Servings

INGREDIENTS

1 lb Lean, boneless lamb
Shoulder
3/4 t Chinese five-spice powder
1 Clove garlic, minced
2 T Soy sauce
1/3 c Dry sherry
2 T Salad oil
1 t Cornstarch
1 T Water
7 Green onions, sliced

INSTRUCTIONS

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. 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. 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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